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I make bread at least once a week, and these are the rolls I bake most often.  They are quick and easy to make, delicious, and freeze well.

EASY POTATO YEAST ROLLS

  • 2 packages fast acting yeast
  • 1/2 cup granulated sugar
  • 1 Tblsp. salt
  • 1/2 cup dry potato flakes
  • 6-7 cups flour, divided
  • 2-1/4 cups water heated to 130 degrees F
  • 1/3 cup vegetable oil
In large bowl of electric mixer, place yeast, sugar, salt, potato flakes and two cups of flour – mix together to blend.  Pour in 130 degree water and oil.  Beat on medium speed for 3 minutes with regular beater.  Insert dough hook and beat 6-1/2 minutes longer, adding flour 1/2 cup at a time, using enough to make dough elastic and no longer sticky.  Cover dough and let rise in a warm spot for 30 minutes.
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Punch down dough and form into approximately 24 rolls.  Place rolls on lightly greased cookie sheets, cover and let rise 30 minutes.
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Preheat oven to 375 degrees F.
Bake rolls approximately 12 minutes until golden brown.  Remove from cookie sheets to rack to cool.

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