CONTEST-WINNING POTATO PAN ROLLS
Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas
Provided by Taste of Home
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
POTATO PAN ROLLS
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. -Connie Storckman, Evanston, Wyoming
Provided by Taste of Home
Time 35m
Yield 16 rolls.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 239mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
OAT PAN ROLLS
I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Time 1h
Yield 20 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110°-115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 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, about 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. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter.
Nutrition Facts : Calories 205 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 381mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY-OAT PAN ROLLS
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.-Arlene Butler, Ogden, Utah
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
SWEET POTATO PAN ROLLS
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of chili.-Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 50m
Yield 16 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 175mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY WHOLE WHEAT PAN ROLLS
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. -Nancye Thompson, Paducah, Kentucky
Provided by Taste of Home
Time 55m
Yield 5 dozen (1-1/4 cups honey butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY PAN ROLLS
These things are delicious! I got the recipe from a Quick Cooking magazine years ago and my hubby and I both fell in love with it.
Provided by winsomebulldog
Categories Breads
Time 25m
Yield 24 rolls
Number Of Ingredients 12
Steps:
- Place the first eight ingredients into the bread machine in the order suggested by your manufacturer.
- Select the "dough" cycle.
- When it's finished, turn the dough out onto a lightly floured surface.
- Punch down; cover and let it rest for 10 minutes.
- Divide the dough into 24 equal pieces. Shape each piece into a ball.
- Place into a 13" X 9" baking pan lightly sprayed with non-stick cooking spray.
- Cover and let rise 30 minues or until doubled.
- For glaze: combine sugar, butter, honey, and eggwhite. Drizzle over rolls.
- Bake at 350 for 20 -25 minutes or until golden brown.
Nutrition Facts : Calories 147.2, Fat 6.5, SaturatedFat 1.6, Cholesterol 18.6, Sodium 165, Carbohydrate 19.5, Fiber 0.6, Sugar 5, Protein 2.9
POTATO PAN ROLLS
I got this recipe from Taste of Homes 2001 Holiday edition and they easily became our favorite! Time does not include the doubling since it can vary. Mashed potatoes can be made ahead to save time. Although I've seen similar recipes here, this one has varied amounts of ingredients and no chilling time.
Provided by Marlene.
Categories Yeast Breads
Time 1h2m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 164.5, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.9, Sodium 258.6, Carbohydrate 30.7, Fiber 1.3, Sugar 2.5, Protein 4.1
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- Dissolve yeast in warm water in bowl. Add 1 cup all purpose flour and all remaining ingredients except whole wheat flour. Beat at medium speed, scraping bowl often, until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic.
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- Heat oven to 375°F. Bake 25-30 minutes or until golden brown. Brush tops of rolls with butter, if desired.
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