Updated: Feb 9
Okay this is my mother-in-laws incredible Potato Roll recipe. This one is soooo amazing because the flavor is so deep and rich since the potatoes are fully prepared with butter, salt, pepper, and milk. Basically all the good stuff! In cooking, the exceptional food has every layer seasoned. You never wait until the end to season it all, because it's difficult to season well then! By making sure each additional layer of food is perfectly seasoned lends itself to the best mix of bursting flavors in your final product.
One Thanksgiving, Bev had tons of leftover mashed potatoes, fully prepared, with all the goodness already in it! She needed to use up the potatoes so she decided to make these rolls and they tasted HEAVENLY!! These are fluffy and flavorful and you need to make them right his second!
*makes 24-30 rolls*
1/2 C warm water
2 TBS active dry yeast
1 TBS granulated sugar
1 C milk, scalded
3/4 C butter
1/2 C granulated sugar
1 tsp. salt
1 C mashed potatoes, homemade or instant, but fully made (with butter, salt, pepper, milk or heavy cream)
2 eggs, beaten
5-6 1/2 C all-purpose flour
Scald milk in a small saucepan over medium heat. Remove and add butter. DO NOT STIR!! You don't want that browned, stuck-on-the-bottom-of-the-pot bits added to your milk/butter mixture! Just let it all mix/melt together. Let cool. (Then when it's time, pour it into your mixer, again WITHOUT stirring the butter and milk together.)
While milk is cooling, in a bowl, combine water, yeast, and the 1 TBS sugar and set aside to proof. About 5 Minutes.
In your mixer add the 1/2 C sugar, 1 tsp. salt, and 1 C potatoes. Mix just a minute to combine.
Once milk mixture is cool, add it to your ingredients in your mixer. Combine for just a minute.
Then add the yeast mixture. Mix to combine.
Add the 2 beaten eggs, combine for just a minute again.
Then add 1 1/2 C of the flour. Combine.
Gradually add remaining flour until a soft dough forms. You should "clean" the side of the bowl and when you touch it, it should feel tacky, but shouldn't stick to or coat your finger. Cover bowl with plastic wrap and let rise until doubled, about 45 minutes.
Divide your dough in half. Roll out your first half on your floured pastry cloth in a wide rectangle, about 20"x 9". Spread with butter and fold over twice (fold 1/3 of the way, then 1/3 of the way again). At this point it should be about 20"x 3". Cut into 12-15 rolls. Place on greased pans. Repeat with the other half of dough.
Cover with plastic wrap and let rise until double in size, 30-40 minutes.
Bake at 375 for 15 minutes or until golden brown.
Immediately brush with melted butter and top with coarse salt.