Quick And Easy Potato Rolls Recipes

Steps:

• In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Steps:

• Sift the flour and baking powder into a bowl.
• Rub in the butter until the mixture resembles fine bread crumbs.
• Stir in the sugar and mashed potato.
• Add enough milk to bind to a soft but not sticky dough.
• Turn out the dough onto a floured surface and knead lightly until blended.
• Roll out until 1/2-inch thick and cut into rectangles.
• Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
• Leave to cool on a wire rack.
• Serve on the day made.
• Note: You can also make these rolls as triangles.
• Instead of rectangles as here, cut 12 triangles from the dough.

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Steps:

• In large bowl combine 2 cups of the flour and the yeast.
• In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
• Add to dry ingredients in mixing bowl.
• Beat with electric mixer for 30 seconds on low, scraping side of bowl.
• Beat on high speed for 3 minutes.
• Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).
• Cover and refrigerate for 2 to 24 hours.
• Punch dough down.
• Turn out on lightly floured surface.
• Cover and let rest for 10 minutes.
• Grease 13x9-inch baking pan.
• Shape dough into 24 rolls.
• I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
• That helps to get a more uniform size.
• Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
• Place rolls in prepared pan.
• Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
• Bake at 400°F for 16 to 20 minutes or until golden brown.