Grandma Roses Potato RollsFrom afchickie4185 8 years ago
- 6-1/4 cups bread flour (NOT self-rising, and Grandma Rose says "Pillsbury" brand doesn't work as well.) shopping list
- 2 packages (or 2 Tbsp) dry, fast-rising yeast shopping list
- 1/4 cup warm water (about 90°F) shopping list
- 1/3 cup sugar shopping list
- 2 tsp salt shopping list
- 1 cup warm milk (NOT hot) shopping list
- 1 cup warm riced or mashed potatoes, packed shopping list
- 2 eggs, room temperature shopping list
- 1/3 cup melted real, unsalted butter shopping list
- 1 lightly beaten egg white for brushing on top of rolls shopping list
How to make it
- Preheat oven to 375°F.
- Dissolve yeast into 1/4 cup warm water. Add sugar and 1/4 cup flour to yeast mixture. Let sit about 10 minutes, until bubbly.
- Mix the other ingredients except the flour, beating the 2 eggs well, and add to the yeast mixture.
- Gradually add the flour, just enough so the dough can be handled without sticking to your hands.
- Put the dough on a floured board and knead for about 10 minutes or until the dough is smooth and you can put your finger into it and it doesn't feel sticky. ***If you own a bread machine, you can have it do all of the kneading for you, and just take the dough out to form it into rolls.***
- Lightly oil a large bowl. Place the dough in it, cover with saran wrap or a lightly damp towel and let rise in a warm place until it has doubled in size.
- Punch down and let rise for 5 minutes.
- Form into rolls by pinching off 3 small pieces of dough and place them together in one greased muffin cup. (Don't roll in your palms like you would a cookie. Rather, using both hands pull the dough down GENTLY while pushing up with your thumbs. Pinch the dough you pulled down together and place the "ball" with the pinched end down in the muffin cup. It's an art, not a science.)
- Brush the tops of the rolls with the lightly beaten egg white. (This makes the finished rolls a shiny golden brown, a.k.a. More Presentable.)
- Bake at 375°F for about 12-15 minutes or until golden brown.