Quick Potato Rolls

Back in 2009, I found this recipe for quick potato rolls on Bunny’s Warm Oven. This recipe was calling to be because of the quick factor. These rolls are ready in an hour. What helps speed up these rolls is you put the pan over another pan filled with boiling water to raise the rolls. It absolutely worked.

You also brush these rolls with egg before baking which makes them golden brown and also half a crisp exterior. I did however forget to let the dough rest for the 10 minutes before shaping and they still turned out fine. I must tell you that these quick potato rolls were yummy. However, it was not at all the texture I was expecting from a potato roll. When I think of potato rolls I think of a dense and tender texture. These rolls turned out light and chewy. The best way to describe it would be a texture similar to a rosette roll I have purchase from a local bakery.

They were tasty, just not what I was thinking they would be texture wise. These rolls also didn’t taste as great the next day. These really need to be eaten when you make them. This is another great thing about this recipe, it only makes 1 dozen. They were perfect to make for a meal for my family of 5. This is a great quick roll to add to your recipe box.

• FLOUR
• SUGAR
• FLEISCHMANN’S RAPIDRISE YEAST (I USED SAF YEAST)
• SALT
• WATER
• MILK
• BUTTER OR MARGARINE
• INSTANT POTATO FLAKES OR BUDS (I USED THE INSTANT FLAKES)
• EGGS

Quick Potato Rolls

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• Author: Laura

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Ingredients

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• 3–1/2 to 4 cups all-purpose flour
• 1 Tbsp sugar
• 1 envelope FLEISCHMANN’S RapidRise Yeast (I used SAF yeast)
• 3/4 teaspoon salt
• 3/4 cup water
• 1/2 cup milk
• 1/4 cup butter or margarine
• 1/4 cup instant potato flakes or buds* (I used the instant flakes)
• 2 eggs

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Instructions

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Stir in potato flakes; let soften 1 minute. Stir into dry ingredients.
2. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Coil each rope to make “snail” shape.
3. Arrange rolls in a circle on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375oF for 25 minutes or until done. Remove from sheet; let cool on wire rack. Makes 12 Rolls.

Notes

*To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg.

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This is the original photo from when this was first posted in 2009.