Potato Rolls
(from Tinuviel’s recipe box)
These rolls are fluffy, light, melt in your mouth buttery, and soft. I like to start the sponge the Saturday night, make up the dough in the morning, and have them for Sunday dinner.
Source: My Own Recipe
Prep time: 930 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Breads, Lunch, Rolls
Ingredients
- 1 cup water, warm
- 3/4 teaspoon yeast
- 1 cup mashed potatoes
- 1/4 cup sugar
- 1/3 cup butter
- 2 teaspoons salt
- 1 egg
- 4 1/2-5 cups flour
Directions
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Whisk the water, yeast, mashed potatoes, and one cup flour together in a large bowl the night before. Cover and leave out on the counter.
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The next morning, stir in the sugar, butter, salt, egg, and two more cups of flour. Knead in remainder of flour until dough is smooth and elastic.
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Let rise 2-21/2 hours, or until dough doubles.
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Form rolls however desired. Place on greased cookie sheets, spaced an inch apart.
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Rise 1/2-3/4 hour or until very fluffy. Bake at 350 degrees until golden brown.
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Serve warm with butter and honey.