Potato Rolls

These rolls bake up so light and fluffy, even though they are made with mashed potatoes.  If you use real potatoes instead of instant mashed potatoes, you can use the potato water in the recipe. 

Ingredients

1/4 c. warm water
1 pkg. yeast
1 Tbs. sugar
1 c. milk
1/2 c. prepared mashed potatoes
4 Tbs. butter
1/4 c. sugar
1 1/2 tsp. salt
1 egg
4 to 5 c. flour
2 Tbs. butter

Directions

In a bowl, combine water, yeast and 1 tablespoon sugar. Set in a warm location for about 10 minutes.  This allows the yeast to bloom and show it is alive.

In a large bowl, combine warm milk, mashed potatoes, and 4 tablespoons butter.  

Stir in 2 cups flour and the yeast mixture.  Beat with a wooden spoon for a minute or two. Continue to add more flour to make a soft dough. 

Place the dough on a floured surface. Knead the dough, adding more flour as needed.  Knead the dough for about 8 to 10 minutes until it is smooth and elastic.

Grease or oil the bowl that you mixed the dough in. Place the dough in the bowl, turning once to oil all sides.  Cover with a tea towel and place the bowl in a warm location.  Let the dough rise until doubled. This take about 1 hour or longer depending on how warm the location is. 

Punch the dough down and turn the dough out onto a lightly floured surface. Divide the dough into 18 pieces.  Shape each piece of dough into a ball.  Place the dough ball in a greased 9 x 13 baking pan. Place the pan in a warm location to rise for about 45 to 60 minutes, or until doubled in size.

Preheat oven to 350°. Bake the potato rolls for 12 to 15 minutes, or until the tops are golden brown.

Brush the tops of the rolls or buns with butter.  We just peel the wrapper down on the butter and run the stick of butter over the top of the hot buns.