These easy potato rolls are a good way to use up leftover mashed potatoes, especially if you have any from Thanksgiving. This recipe is fairly simple and will take around 2 hours to make these. Good thing is it makes a lot.
I use a pan of rolls for dinner, put each of the other two pans in gallon sized freezer bags to save for another meal. They freeze very well. I got this recipe from a Taste of Home cookbook that I checked out from the library years ago.
When you get done mixing the dough it will look like sugar cookie dough. It looks quite different from regular roll dough. This dough is also really easy to handle.
When it’s ready to shape, I roll it out into a big log and cut the dough into 3. You don’t even need flour on your counter. Then I take each third and roll it into a long log and slice it into 15 piece and then shape each piece into a ball. I know you’ll like these. Give em a try.
- 2/3 cup sugar
- 2/3 cup shortening
- 1 cup mashed potatoes
- 2–1/2 teaspoons salt
- 2 eggs
- 2 packages (1/4 ounce each) active dry yeast
- 1–1/3 cups warm water (110° to 115°), divided
- 6 to 6-1/2 cups all-purpose flour
- In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs.
- In a small bowl, dissolve yeast in 2/3 cup warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead.
- 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; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 20-25 minutes (check on them at 15, darker pans cook in less time). Remove from pans to cool on wire racks. Yield: 45 servings.