Best 4 Contest Winning Potato Pan Rolls Recipes

POTATO PAN ROLLS

Steps:

• 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. , 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. , Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

CONTEST-WINNING POTATO PAN ROLLS

Steps:

• In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

POTATO PAN ROLLS

Steps:

• In mixing bowl, combine 2 cups flour, sugar, yeast and salt.
• In 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.
• Turn onto floured surface and knead until smooth and elastic (about 6-8 minutes).
• Cover and let rest for 10 minutes.
• Divide into 16 pieces and shape each into a ball.
• Place in two greased 8 or 9 inch baking pans.
• Cover and let rise in a warm place until doubled, about an hour.
• Sprinkle with additional flour (optional).
• Bake at 400* for 18-22 minutes or until golden brown.
• Remove from pans to wire racks to cool.

OLD FASHIONED PAN ROLLS

Steps:

• In a large bowl, pour milk over ½ cup butter. Stir occasionally until butter is melted.
• Meanwhile, sprinkle yeast and ¼ t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
• On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 ½ inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
• Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
• To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.