Potato Pan Rolls

“My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast.” —Connie Storckman, Evanston, Wyoming

Potato pan rolls
Potato Pan Rolls
Potato Pan Rolls
Servings Prep Time Cook Time
16rolls 15minutes + rising 20minutes
Servings Prep Time
16rolls 15minutes + rising
Cook Time
20minutes
Ingredients
Portions: rolls
Units:
Ingredients
Portions: rolls
Units:
Instructions
  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. cast-iron skillets or round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.
Recipe Notes

Nutrition Facts

1 roll: 163 calories, 3g fat (1g saturated fat), 6mg cholesterol, 239mg sodium, 30g carbohydrate (3g sugars, 1g fibre), 4g protein.