Thanksgiving Potato Rolls Recipe
The mashed potatoes make these rolls light as a feather. These rolls are made easy because you don't have to knead the dough, you can prepare these a day ahead and bake them just right before you want to serve them. These are perfect for your big holiday dinners and parties. The potato rolls are fantastic, crusty on the outside and light inside. The ingredients are handy; you probably have these as left over from previous meal preparations. The preparation time is a bit lengthy but guaranteed they’re worth the wait since you’ll be serving these for special holidays that come seldom. Now, here’s how to make these rolls.
Ingredients
- 5 cups all-purpose flour (550 g)
- 1 (1/4 ounce) package active dry yeast (7 g)
- 1½ cups water, 105 to 115 F (360 ml)
- ½ cup mashed potatoes (115 g)
- ⅓ cup butter, melted (75 g)
- ¼ cup sugar (60 g)
- 1 teaspoon salt (5 g)
Instructions
- In large bowl, combine 2 cups of the flour and dry yeast.
- In small mixing bowl, stir in warm water, potatoes, butter, sugar and salt. Mix this mixture to flour-yeast mixture that’s previously made.
- Beat using an electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes.
- Stir in remaining flour gradually with a dough hook (or knead by hand) until dough pulls away from sides of pan and forms a ball).
- Cover and refrigerate for 2 to 24 hours.
- Punch dough down. Turn out on lightly floured surface, cover and let it stand for 10 minutes.
- Grease a 13x9-inch baking pan and shape dough into 24 uniform sized rolls.
- Form into a ball by holding dough in both hands and gently pushing the edges to make it round. Repeat with remaining dough.
- Place rolls in prepared pan. Cover and let them rise in a warm place until nearly doubled in size, for about 40 minutes.
- Bake at 400°F for 16 to 20 minutes or until golden brown.
- Serve warm and enjoy!
Notes
You can add some dried chives, fresh pressed garlic, or if you're having Italian food, add some Italian seasoning to make herb dough.
