Breads Rene’s Potato Rolls
Submitted by msbelle on August 15, 2010 at 11:17 pm

DESCRIPTION
Fabulously delicious roll made with potato flakes that never fails. The recipe was given to me by my sister-in-law. The base recipe can also be used for cinnamon rolls.

SUMMARY
Yield 24 large roll Source Sister-in-law - Rene File under Yeast Rolls

INGREDIENTS
• 1 cup mashed potatoes *
• 1 cup whole milk, scalded
• 3/4 cup Canola oil
• 1/2 cup sugar
• 1 tspn salt
• 2 eggs slightly beaten
• 1 pkg yeast (package says: 1/4 oz envelopes. Net wt 3/4 oz - 21 g )
• 6 cups sifted unbleached white flour

• *I use 2/3 cup Martha White instant flakes & 2/3 cup hot water
•

INSTRUCTIONS
Combine potatoes, milk and oil. Add sugar and salt. Put in refrigerator for 30 minutes. (Proof yeast by putting dry yeast in 1/4 cup lukewarm tap water and 2 tspn sugar.) Add eggs and yeast to mixture. Add flour one cup at a time. I mix with my hand. Put in refrigerator over night. Make out all or as few as you need and let rise 3 hours. Bake at 350 til brown.

comments
Submitted by tigerlilyl on Mon, 2010-08-16 08:12.
I like the idea that you can use potato flakes instead of cooking potatoes.
How long have you been able to leave in the refrigerator before using up?
Have you ever tried freezing the dough at some point prior to baking?
Thanks for the recipe!
Submitted by msbelle on Tue, 2010-08-17 15:38.
Actually, they are better if the dough is refrigerated for two days before using. I've left remnants of dough up to four/five days. You can freeze dough but they don't rise quite as well. msbelle
Submitted by tigerlilyl on Sun, 2010-08-22 14:12.
Thanks, msbelle. I will use the refrigerator method rather than the freezer. I have not had too much luck freezing pizza dough either, but it has always worked well in the refrig.
Submitted by Best Baker 77 on Sun, 2010-08-29 21:25.
I consider myself to be a good cook, at least my family and friends tell me I am. I am always looking for different recipes for breads ,and rolls ,cakes ,pies meats, and so forth. Love your recipe for your potato rolls and they are so easy to make. The idea of making them with your hands takes me back to my child hood when my mom made all her breads and rolls homemade.Thanks for such an easy delicious recipe msbelle.
Submitted by msbelle on Mon, 2010-08-30 21:32.
Glad you enjoyed them Best Baker 77. My mama celebrated her 92nd birthday this week and these rolls are one of her favorite foods. Naturally, I made them for her. 🙂 It's a two hour drive from my house to hers and to save time Sunday morning, I decided to make them out Saturday night. I buttered the pans before I rolled them out. Then I melted butter and carefully put a little on top of each. I covered the pans full of rolls with a clean dish towel and put them in the refrigerator. The cloth absorbed any moisture that might have formed on the rolls. They rose a little bit overnight but not much. Sunday just before I departed for her house, I took them out and placed them securely on the floor of the back seat of the car. They rose beautifully during the two-hour trip and were ready for baking at lunch time. They were just as good as if I had rolled them out before I left. This is one trick I'll definitely use again. A real time saver! msbelle
Submitted by buttercup on Wed, 2010-09-01 18:36.
msbelle, how sweet of you to bring your mama one of her favorite foods on her birthday. I'm sure she enjoyed them. I have a question. You mentioned you rolled them out..how thick is the dough, and do you use a biscuit cutter to cut them out, if so what size. I always make moomies buns but yours sound wonderful and I'd like to give them a try. I have only shaped rolls by hand.Thanks for sharing the recipe. buttercup
Submitted by msbelle on Thu, 2010-09-02 11:29.
Buttercup - It's a very substantial dough with very little flour needed to keep them smooth. I do not use a biscuit cutter but roll each one by hand like I do when making biscuits. Because you have shaped rolls by hand, yours will turn out beautifully. The dough is so forgiving, they just never fail. Good luck. msbelle
Submitted by buttercup on Thu, 2010-09-02 11:44.
Thank you msbelle, I look forward to making them in the near future. First I need to get all my herbs dried before it's to late. Thanks again buttercup
Submitted by dachshundlady on Sun, 2010-11-14 18:04.
Can't wait to try these!
Submitted by Da_Baker on Thu, 2011-03-03 11:34.
For the 1 c of mashed potato, is it supposed to be loosely packed or tightly packed?