Potato Rolls Recipes

Steps:

• In large bowl combine 2 cups of the flour and the yeast.
• In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
• Add to dry ingredients in mixing bowl.
• Beat with electric mixer for 30 seconds on low, scraping side of bowl.
• Beat on high speed for 3 minutes.
• Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).
• Cover and refrigerate for 2 to 24 hours.
• Punch dough down.
• Turn out on lightly floured surface.
• Cover and let rest for 10 minutes.
• Grease 13x9-inch baking pan.
• Shape dough into 24 rolls.
• I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
• That helps to get a more uniform size.
• Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
• Place rolls in prepared pan.
• Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
• Bake at 400°F for 16 to 20 minutes or until golden brown.

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.

Steps:

• Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
• Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
• Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
• Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
• Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
• Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
• (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
• Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
• Position a rack in the center of the oven and preheat to 375 degrees F.
• Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
• Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.

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.

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
• On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
• Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
• Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
• Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
• In a bowl combine the spinach mixture and the ricotta. Set aside.
• Evenly spread the spinach mixture over the cooked potato sheet.
• Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
• Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
• Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
• Sprinkle with parsley for garnish. Slice and serve immediately.
• Enjoy!

Steps:

• Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Steps:

• Put the potato in a medium pot or saucepan and cover with water. Bring to boil over high and cook until the potato pieces are very tender, about 10 to 15 minutes. Use a slotted spoon to transfer to a bowl, then use a fork to thoroughly mash the potato. Measure 2/3 cup/130 grams of mashed potato and set aside until cooled. Measure 1/2 cup/120 milliliters of the potato cooking liquid and add it to a large bowl. Let the water cool to about 100 degrees.
• Sprinkle the yeast and 1 teaspoon sugar over the top of the reserved potato cooking liquid. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
• Add the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Stir to combine. Add the flour and stir to combine. The dough will be shaggy at first, but it will come together. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly tacky, about 5 minutes.
• Place the dough into a clean, oiled bowl and rub the surface of the dough with a bit of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, 1 to 2 hours.
• Butter a 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking.
• Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour.
• Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired.

Steps:

• In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Steps:

• Mix and knead together all ingredients in bread machine (or in mixer).
• If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
• Your dough might not have risen exactly double.
• Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
• Round each piece into a smooth ball.
• Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
• Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
• Preheat the oven to 325.
• Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
• Rolls should be golden brown when done. Brush with additional melted butter.
• Let cool slightly and turn out on a rack to cool.

Steps:

• Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
• Cool reserved liquid to 105 degrees. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
• Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
• Heat oven to 375 degrees. Line 3 large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.