Name: Quick Potato Rolls
Ingredients: 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

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.