Soft and Fluffy Potato Dinner Rolls


1/4 cup warm water (110°F/45°C)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 cup mashed potatoes (cooled)
1/2 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 teaspoon salt
2 large eggs
4 to 4 1/2 cups all-purpose flour

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In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the mashed potatoes, warm milk, melted butter, sugar, salt, eggs, and yeast mixture.
Gradually add the flour, 1 cup at a time, mixing well after each addition until a soft dough forms.
Knead the dough on a floured surface or with the dough hook attachment of the stand mixer for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, turning once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9×13-inch baking pan, spacing them evenly.
Cover the rolls with plastic wrap or a kitchen towel and let them rise again until doubled in size, about 30-45 minutes.
Preheat the oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until golden brown on top and cooked through.


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