Potato Rolls
 
Prep time
Cook time
Total time
 
These potato rolls are perfect warm from the oven and slathered with butter.
Author:
Serves: 16 rolls
Ingredients
  • 1 cup raw diced potatoes
  • 2 cups water
  • 2 teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 3 tablespoons butter, softened, plus 1 tablespoon melted
Instructions
  1. Place the potatoes in a small saucepan and cover with the water. Boil over high heat until the potatoes are tender, 10-15 minutes. Drain the potatoes, reserving 1 cup of the cooking liquid in a measuring cup or small bowl. Place the potatoes back in the saucepan and mash them with a fork or potato masher. Then, using a fine mesh strainer and the back of a spoon, push the mashed potatoes through the strainer and into another bowl. If you have a small strainer, it may be easier to do this in small batches.
  2. Once the potato water has cooled to being lukewarm, sprinkle the yeast over it and let sit for a few minutes.
  3. In a large bowl, combine 3 ½ cups flour, salt, and sugar. Use your fingers to incorporate the butter. Add the yeast mixture and potatoes, and knead the mixture until it springs back when pressed with a finger, 2-3 minutes. If the dough becomes too sticky to work with, add in the remaining flour as needed.
  4. Place the dough in a greased bowl, brush with extra melted butter, and cover loosely with plastic wrap or a towel. Let the dough rise until it is doubled in bulk, 1.5 to 2 hours.
  5. Preheat the oven to 375°F. Butter or grease two muffin tins.
  6. Pinch off small pieces of dough and shape them lightly into round balls. Place 3 balls together in each muffin cup. Cover the muffin tins and let them rise until doubled in bulk again, 20 to 30 minutes.
  7. Bake for 25 minutes and serve warm.
Note: This recipe originally appeared in The Anniversary Slovak-American Cook Book and was submitted by Louise Zaremba of Joliet, Illinois.
Recipe by Today We Bake at http://www.todaywebake.com/potato-rolls/