Potato dinner roll?

Question

An ex-boyfriends mom used to make the best potato dinner rolls. They were the heaviest (weight) rolls I have ever had. They were a little sweet too. Does anyone have a recipie that might turn out like this?

Answer 1

potato dinner roll
2 1/4 teaspoons active dry yeast (1 pkg)
1/2 cup lukewarm water
1 tablespoon sugar
3/4 cup water, very hot from a kettle
1/4 cup powdered milk
1/4 cup dry instant potato flakes
1/2 cup canola oil
1 teaspoon salt
1/2 cup sugar
2 large eggs
4 1/2 cups all-purpose flour, as needed

Mix together yeast, 1/2 cup lukewarm water (not too hot or you will kill the yeast), and 1 Tbsp sugar; set aside until foamy.
(If the yeast mixture doesn't foam or froth after 10 minutes, start over-either your yeast is stale or your water was too hot and killed the yeast).
Mix together all remaining ingredients except for the flour.
Stir in one cup of the flour and beat well.
Add the yeast mixture and another cup of the flour, mixing well.
Keep adding flour util the mixture forms a smooth, not sticky, ball, adding as much or as little flour as needed to achieve the proper texture (this will vary due to humidity levels).
Knead well for about 10 minutes.
Place in a greased bowl, flip dough over to coat top, cover tightly with plastic wrap and let dough rise until doubled in a place free of drafts and somehwat warm.
It may take 1-2 hours to double, depending upon the temperature in your home that day.
Punch dough down and roll into 30 rolls.
Set rolls into a greased pan, cover with plastic wrap and let rise again until almost doubled, perhaps 40 minutes-1 hour.
Bake int a preheated 375 F oven for 12-15 minutes.

Answer 2

Potato Rolls

5 cups all-purpose flour
1 package active dry yeast
1 1/2 cups water (105° to 115°F)
1/2 cup mashed potatoes
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon salt


In large bowl combine 2 cups of the flour and the yeast.
In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
Add to dry ingredients in mixing bowl.
Beat with electric mixer for 30 seconds on low, scraping side of bowl.
Beat on high speed for 3 minutes.
Stir in remaining flour.
Cover and refrigerate for 2 to 24 hours.
Punch dough down.
Turn out on lightly floured surface.
Cover and let rest for 10 minutes.
Grease 13x9-inch baking pan.
Shape dough into 24 rolls.
I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
That helps to get a more uniform size.
Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
Place rolls in prepared pan.
Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
Bake at 400°F for 16 to 20 minutes or until golden brown.

Answer 3

Are you sure she made these. Cause you can buy Potatoe Rolls at the store. In the dinner role size and then when you get home open em up, pop them in the oven until they start to crisp and then put a little butter on them.

Answer 4

google it on recipies.com