Grandma's Easy Potato Rolls
"These fluffy rolls (King Arthur Baking) are easy to mix up in a jiffy, since they take potato flour instead of mashed potatoes (potato flakes can be substituted). I mix them in my bread machine and the dough is silky and easy to shape. They turn out "picture perfect." They work out perfectly if you shape into 16 balls and put in 2 round pans (8 each)."
photo by children from A to Z
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1 tablespoon instant yeast
- 1⁄2 cup milk
- 6 tablespoons butter
- 1⁄4 cup water
- 1 teaspoon salt
- 3 cups unbleached all-purpose flour (I use bleached)
- 1⁄4 cup potato flour (on baking aisle with specialty flours)
- 1⁄3 cup sugar
- 2 eggs
directions
- Mix and knead together all ingredients in bread machine (or in mixer).
- If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
- Your dough might not have risen exactly double.
- Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
- Round each piece into a smooth ball.
- Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
- Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
- Preheat the oven to 325.
- Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
- Rolls should be golden brown when done. Brush with additional melted butter.
- Let cool slightly and turn out on a rack to cool.
Questions & Replies
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Reviews
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I made these exactly as written except that I used all white wheat flour and regular unflavored potato flakes and mixed in my bread machine on the dough cycle they turned out perfect! -
I made these in my bread machine. Perfect rolls had these with my crockpot potato soup. Thanks Roxygirl! -
I mix them in my bread machine and they came out perfect. I made no changes. They freeze great. Thank you Roxigirl. -
I used potato flakes instead of the potato flour and they were absolutely delicious! Very tender and tasty. Thanks for sharing these. -
These were very tasty and rich rolls. Simple to make to! Thanks Roxy.
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Tweaks
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I used potato flakes instead of the potato flour and they were absolutely delicious! Very tender and tasty. Thanks for sharing these.
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
