Ah, potato dinner rolls, those charming little clouds of comfort. Imagine biting into a warm, fluffy roll, the kind that hugs your senses like a soft blanket on a rainy day—pure bliss. It’s like the perfect combination of a pillow and a cloud, but tastier! And don’t get me started on how they make Thanksgiving dinners more magical.
Steps
- Combine the yeast with warm water in a bowl and allow it to sit until it becomes frothy, which should take about 5 minutes.
- In a separate bowl, mix together the milk, mashed potatoes, shortening, sugar, and salt.
- Add the yeast mixture and the beaten egg to the milk mixture, stirring well.
- Gradually incorporate 2 cups of flour into the mixture, then add the remaining 2 ½ cups of flour to form a soft dough.
- Knead the dough on a floured surface until it becomes smooth and elastic, which should take about 7 minutes.
- Place the dough in a lightly greased bowl, turning it once to coat it with oil.
- Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Deflate the dough and shape it into a ball; cover and let it rest for 10 minutes.
- Preheat the oven to 400°F (200°C) and grease two baking sheets.
- Divide the dough into 24 rolls and place them on the prepared baking sheets; let them rise until they bounce back when touched, approximately 25 to 40 minutes.
- Bake the rolls in the preheated oven until they are golden brown, about 10 to 12 minutes.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup milk, scalded and cooled
- ½ cup mashed potatoes, prepared
- ¼ cup vegetable shortening
- ¼ cup granulated sugar
- 1 ½ teaspoons salt
- 1 large egg, beaten
- 4 ½ cups all-purpose flour
Nutritional Values
Calories: 3000 | Total Fat: 72g | Saturated Fat: 24g | Cholesterol: 216mg | Sodium: 3984mg | Total Carbohydrate: 504g | Dietary Fiber: 24g | Total Sugars: 72g | Protein: 72g | Vitamin C: 0mg | Calcium: 432mg | Iron: 24mg | Potassium: 1536mg
FAQ
- Can I use a substitute for vegetable shortening in this recipe?
- Yes, you can use 5 tablespoons of unsalted butter as an alternative to the 1/4 cup of vegetable shortening.
- How do I know when the rolls are ready to bake?
- The rolls are ready to bake when they spring back slightly when you gently press the side of a roll with your fingertip, which should take about 25 to 40 minutes of rising time.
- What is the purpose of scalding the milk?
- Scalding the milk helps to break down proteins that can affect the dough’s ability to rise and also ensures the milk doesn’t interfere with the yeast’s action.
- Can I make a variation of these rolls?
- Yes, after kneading the dough, you can roll it out to about 1/2 inch thickness, cut into 4-inch circles, brush with a blend of melted butter and olive oil, fold in half, and bake as directed. After baking, brush the tops with more of the butter-oil mixture for added flavor.
- What is the nutritional information for each serving of potato rolls?
- Each serving contains approximately 125 calories, 3g of fat, 21g of carbohydrates, and 3g of protein.
Tips
- Ensure the milk is cooled after scalding before mixing it with other ingredients to avoid killing the yeast.
- If you prefer a richer flavor, swap out the vegetable shortening with 5 tablespoons of unsalted butter.
- To achieve a softer dough, knead it on a lightly floured surface for about 7 minutes until it becomes smooth and elastic.
- For a creative twist, roll the dough to about 1/2 inch thickness, cut into circles, brush with a butter and olive oil mixture, fold in half, and bake as directed for delicious, buttery rolls.
Equipment
- Stand mixer with dough hook attachment (optional but useful for kneading dough)
- Large mixing bowls
- Baking sheets
- Pastry brush (for brushing butter or oil on rolls)
