Mason's mom has really perfected this recipe. There's not much more I can do to make it any better!!
They're perfect for big family gatherings and the best part is that you can freeze the uncooked rolls ahead of time, then simply take them out to thaw and bake so you're not rushing to get them put together!
Heidi's Potato Pan Rolls
INGREDIENTS
1 cup quick mashed potatoes, cooled
1 cup water
4 ½ tsp active dry yeast
1 tsp sugar
½ cup butter, melted
½ cup honey
¼ cup vegetable oil
2 eggs
2 tsp salt
6-7 cups all-purpose flour
Quick Mashed Potatoes:
1 cup potato flakes (Idahoan)
1 cup boiling water
¼ cup milk
DIRECTIONS
Make mashed potatoes by boiling 1 cup of water, then adding milk and flakes and mixing together. Let cool.
In a mixing bowl, dissolve yeast and sugar in 1 cup water for 5-10 minutes. Yeast should bubble and grow.
Add 1 cup mashed potatoes, butter, honey, oil, eggs, salt and 1 ½ cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough and knead by hand or stand mixer for 6-8 minutes until smooth and elastic.
Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 48 pieces.
Shape each piece into a ball. Place the 48 rolls on a large cookie sheet 6x8 rolls.
Cover and let rise until doubled, about 30 minutes; or cover with plastic wrap and immediately place in freezer. (I have plastic lids that fit on my cookie sheets so I place those one, then wrap in plastic wrap to avoid freezer burn depending on how long I'm leaving them in the freezer)
Once doubled bake at 375 degrees F for 18-20 minutes or until golden brown. If rolls were frozen, take out to thaw and rise for 3 ½-4 hours. Bake at 375 degrees F for 18-20 minutes.
Butter tops immediately once removed from oven. Serve warm.
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