Tender Potato Rolls
I love this recipe! I got it from a Home Cooking magazine about 5 years ago. They come out perfect!
I love this recipe! I got it from a Home Cooking magazine about 5 years ago. They come out perfect!
- Carbohydrate 25.9012 g
- Cholesterol 106.97 mg
- Fat 2.785425 g
- Fiber 0 g
- Protein 3.64825 g
- Saturated Fat 0.9664425 g
- Serving Size 1 1 Dozen (113g)
- Sodium 1205.325625 mg
- Sugar 25.9012 g
- Trans Fat 0.42895 g
- Calories 140 calories
Step-by-step
- In large mixing bowl, stir together 1 cup flour and yeast. In medium saucepan, heat and stir water, milk, shortening, and salt just until warm (120 to 130 degrees) and shortening almost melts.
- Stir in potato flakes. Let stand for 1 minute.
- Add wet ingredients to dry ingredients with egg. Beat on low to medium speed for 30 seconds, scraping sides of bowl.
- Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.
- Turn dough out onto lightly floured surface. Knead in enough of the remaining flour for 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape into a ball.
- Place dough in a lightly greased bowl, turning once to grease surface.
- Cover and let rise in a warm place for 1 1/4 hours, or until double.
- Punch down dough. Turn out onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
- Lightly grease 2 (8 by 8 by 2-inch OR 9 by 9 by 2-inch) baking pans.
- On lightly floured surface, roll each half to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter.
- Place roll in prepared baking pans. Cover and let rise in a warm place for 30-40 minutes, or until nearly double.
- Preheat oven to 375 degrees. Bake for 15 to 20 minutes, or until golden.
- Immediately remove rolls from pans. Cool on wire rack.
- Makes 20 to 24 rolls.
- NOTE.
- This recipe can also be used in a bread machine. Just make sure you follow the machine instructions for the order of ingredients.
Swapping bread flour for all-purpose flour in yeast doughs shifts the protein content downward, yielding a softer, more delicate crumb that relies entirely on the starch from the potato flakes for structural integrity. Dehydrated potato flakes introduce moisture-retaining starches that slow staling, allowing these baked rolls to maintain their tender quality for up to three days at room temperature when stored in an airtight container. For longer storage, freeze the baked and cooled rolls in heavy-duty plastic bags for up to two months, then thaw them at room temperature before wrapping the individual rolls in foil and refreshing them in a 350-degree oven for eight minutes. During the initial mixing phase, beating the batter on high speed for three full minutes develops the gluten network before the final flour addition, ensuring the dough can trap the expanding carbon dioxide gases produced by the active dry yeast. When monitoring the oven bake, look for a uniform golden-brown crust and a hollow sound when tapping the bottom of a roll, which indicates complete starch gelatinization and proper internal moisture evaporation without needing an instant-read thermometer.
