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