Potato Rolls

Potato Rolls

These are the rolls I remember most from my childhood.  Mom, like all good cooks had trends to her cooking.  She had favorite recipes for a while and then moved on to others.   I remember beef enchiladas all through first and second grade.  I remember whole wheat bread in sixth and seventh grades.  By the time I was in high school, we were eating biscuits, fried chicken and lettuce salads (always served in a warped antique wooden bowl).  These rolls aren’t on her rotation any more, either, but luckily, I can make them myself now.  I don’t know why but all you have to do is say “potato bread” or roll or doughnut or whatever and I am all over it.

These are made simply by adding instant potato flakes to a rich egg dough.  The recipe calls for simply making round rolls, but if you are feeling fancy, like I was, you can turn them into cloverleaf rolls by breaking those bigger rolls into three little balls and throwing the dough into a muffin tin.

Potato Rolls
  • 1 cup milk
  • 2 Tbsp sugar
  • 2 tsp salt
  • ¼ cup butter
  • 1 cup warm water
  • 1 envelope yeast (or 2½ Tbsp)
  • 2 beaten eggs
  • 1 cup instant potato flakes
  • 4½-5 cups flour
  1. Heat milk, sugar, salt, butter and water in a microwavable bowl until butter melts.
  2. Let cool slightly.
  3. Add eggs and stir.
  4. Add the yeast and let a sponge form.
  5. Add the potatoes and then the flour.
  6. Knead about 8 minutes.
  7. Put in a greased bowl, cover and let double (about 1 hour).
  8. Punch down dough and divide into two halves.
  9. Make 12 balls out of each half and place in greased 9 inch pie pans.
  10. Cover and let rise ½ hour.
  11. Bake in a preheated 400 degree oven for about 20 minutes or until a deep golden brown.
  12. Brush with butter as soon as you remove them from the oven.




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