Holiday Potato Yeast Rolls
Light and luscious Holiday Potato Yeast Rolls. These rolls are perfect for a fancy dinner, and they are the easiest to make that I've ever come across.
Light and luscious Holiday Potato Yeast Rolls. These rolls are perfect for a fancy dinner, and they are the easiest to make that I've ever come across.
- 1/2 cup sugar
- 2 packages active dry yeast
- 1/2 cup warm water (105 - 115 degrees)
- 1 1/2 cups warm milk (105 - 115 degrees)
- 3/4 cup instant potato flakes
- 1/2 cup butter or margarine softened
- 1/2 to 1 teaspoon salt (i used 1 teaspoon in the video, but i think the rolls would hav
- 2 egg yolks slightly beaten
- about 4 1/2 flour
- 4 tablespoons butter or margarine melted (for brushing tops of rolls)
- Carbohydrate 94.2879304545454 g
- Cholesterol 947.755454545455 mg
- Fat 58.1859577272727 g
- Fiber 0.742499989271164 g
- Protein 17.5737863636364 g
- Saturated Fat 31.5754377727273 g
- Serving Size 1 1 Dozen (375g)
- Sodium 358.120005681818 mg
- Sugar 93.5454304652743 g
- Trans Fat 3.78511868181819 g
- Calories 953 calories
Step-by-step
- Dissolve yeast in ? cup warm water and let stand 5 minutes.
- In a large bowl, combine yeast mixture, 1 ? cups warm milk, ? cup potato flakes, ? cup butter, ? cup sugar, and ? teaspoon salt.
- Mix well.
- Stir in 2 slightly beaten egg yolks and ? cup flour.
- Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30 minutes.
- (Batter will look spongy.)
- Gradually stir in enough of the remaining flour to make a soft dough.
- Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk.
- Punch dough down.
- Turn onto a lightly-floured surface, and roll out to ?-inch to 3/8-inch thickness.
- Cut into 2 ?-inch circles.
- Brush with melted butter.
- Make a crease across each circle, and fold over to make the rolls into Parkerhouse-style.
- Gently press edges to seal.
- Place on greased cookie sheets, and let rise in a warm place 20 minutes, or until dough is doubled in bulk.
- Bake at 400 degrees for 10 minutes, or until golden brown.
- This makes 4 dozen Parkerhouse rolls.
- One wonderful thing about this roll recipe is that you can do most of the work ahead.
- When you have your rolls shaped and placed in pans, you may cover and refrigerate or freeze them for later use.
- All you have to do is get them out of the refrigerator or freezer, let them come to room temperature, and then let them rise for 20 minutes before baking.
- They are every bit as good as freshly made rolls!
- I hope you will add these lovely rolls to your holiday table.
- You (and your guests) will love them!
- Happy Holidays!
Why does dough sometimes refuse to double in size during the initial thirty-minute sponge phase? Yeast activity depends entirely on liquid temperature, which must sit strictly between 105 and 115 degrees Fahrenheit to prevent dormancy or thermal shock. Dehydrated potato flakes supply extra starch that retains moisture within the crumb, yielding a softer interior than all-wheat flour alone. Bakers managing dietary preferences can substitute plant-based milk and neutral oil for dairy components at a one-to-one ratio without altering the structural integrity of the dough. Shaping traditional Parkerhouse folds requires rolling the sheet to a thickness between one-quarter and three-eighths of an inch before stamping out two-and-a-half-inch circles. Standard baking sheets work adequately, though heavy-gauge aluminum pans distribute heat more evenly during the ten-minute oven blast at 400 degrees. Unbaked formed rolls tolerate refrigeration or freezing successfully before their final proof, provided they return completely to ambient temperature and expand for twenty minutes prior to baking.
