Potato Rolls are a new twist on an old favorite. Soft, chewy, buttery, and with that extra magic you can only get from adding in mashed potatoes.
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
rising time: 1 hourhour
Total Time: 1 hourhour35 minutesminutes
Servings:32rolls
Ingredients
1package (1/4 ounce) active dry yeast
¼cupvery warm water
1 ¾cupvery warm milk
¼cupbutter, soft
¼cupoil
6tablespoonssugar
1large egg
½cupmashed potatoes
1 ½teaspoonssalt
1teaspoonbaking powder
½teaspoonbaking soda
6cupsflour
¼cupmelted butter
Instructions
In a large bowl dissolve yeast in the warm water. Add milk, butter, oil, sugar, egg, and Bob Evans Original Mashed Potatoes and mix well. Stir in salt, baking powder, baking soda, and just enough flour to form a soft dough.
Transfer dough to a floured surface. Knead until smooth and elastic (6-8 minutes). Place in a lightly greased bowl, turn over once to grease all of the dough surface. Cover with a towel and let rise in a warm place for about 1-1 1/2 hours until doubled in size.
Punch down the dough. Transfer to a lightly floured surface. Divide in half and cover one half of the dough. Shape the other half into 16 equal-sized balls. Place dough balls on greased baking sheets at least 2 inches apart. Repeat with remaining dough, cover, and let rise until doubled (about 30 minutes).
Preheat oven to 375 degrees. Bake rolls uncovered for 15-18 minutes until golden brown, brush with melted butter, and serve.
Notes
I recommend using regular mashed potatoes (and not garlic mashed potatoes).