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.
Punch down dough and form into approximately 24 rolls. Place rolls on lightly greased cookie sheets, cover and let rise 30 minutes.
Preheat oven to 375 degrees F.
Bake rolls approximately 12 minutes until golden brown. Remove from cookie sheets to rack to cool.