I use to make these Potato Dinner Rolls all the time but I forgot just how amazing they are.

The recipe is so old the paper I wrote it on is yellowed and starting to fall apart. I can't remember where the original recipe came from or just how many changes I may or may not have made since I failed to notate it in my notes but these rolls are too good not to share and perfect for your Thanksgiving or Christmas holiday dinner table! 

We love dipping these rolls in gravy or soup, slathering them in butter and you can never go wrong with a little homemade jelly! Potato Dinner Rolls are light, soft and fluffy just like the lunch lady use to serve back in the day.

I know you'll love these as much as we do! 

Add 2 cups Peeled and Diced Potatoes with 6 cups Water in a medium sized pot. Bring to a boil, reduce heat to low and cook until potatoes are fork tender 15-20 minutes.

Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Allow to cool until under 110 degrees. 

In a mixer fitted with a dough hook add 1 cup Cooked Potato Water under 110 degrees mix with 1 teaspoon Honey and 2 1/4 teaspoons Active Dry Yeast (1/4 ounce package) until honey and yeast are dissolved. Allow to rest for 5-10 minutes until yeast is bubbly.

Add mashed potatoes, 1 whole Beaten Egg, 4 tablespoons Room Temperature Butter, and 1 tablespoon Honey. Stir until combined but don't worry if butter isn't dissolved.

Add 4 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour and 1 3/4 teaspoons Salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.

Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.

Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck the sides in and roll to form a perfect ball. Place onto a buttered 9"x13" baking pan and a buttered small cake pan leaving about 2" between each ball.

Dust the top of rolls with additional flour. Cover  and allow to rise until doubled in size about an hour.

Rolls should look light and fluffy.

Bake in a 350 degree oven for 20 minutes until lightly brown. Allow to cool until warm before removing from pan.

Serve plain with butter, honey or jam! No matter what you serve them with they won't last long! 

Here's a link to all my favorite roll recipes! 

Yield: 16 Rolls

Nutrition facts: 206 calories, 4 grams fat

Author: Serena Bakes Simply From Scratch

Potato Dinner Rolls

Light, soft and fluffy Potato Dinner Rolls are the perfect addition to the dinner table! They are always a family favorite!

4.9 out of 5 based on 15 user ratings

prep time: 40 MINScook time: 20 MINStotal time: 60 mins

INGREDIENTS:

• 2 cups Potatoes, Peeled and Diced (If you use already mashed potatoes you'll need 1 1/4 cups)
• 1 cup Cooked Warm Potato Water Under 110 degrees
• 1 teaspoon Honey
• 1/4 ounce package Active Dry Yeast Or 2 1/4 teaspoons
• 1 whole Egg, Beaten
• 4 tablespoons Butter Cut Into Tablespoon Sized Pieces, Room Temperature Plus Additional For Pan
• 1 tablespoon Honey
• 4 3/4 cups All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 3/4 teaspoons Sea Salt

INSTRUCTIONS

1. In a medium sized pot bring potatoes and 6 cups of water to a boil. Cook until fork tender about 15-20 minutes. Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Allow mashed potatoes to cool until under 110 degrees.
2. In a mixer fitted with a dough hook add cooked potato water, honey and yeast. Mix until honey and yeast is dissolved. Allow to sit for 5-10 minutes until yeast is bubbly.
3. Add mashed potatoes, beaten egg, butter, and 1 tablespoon honey. Mix until combined but don't worry if butter isn't dissolved.
4. Add 4 1/4 cups flour and salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.
5. Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.
6. Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck sides in on each piece and roll into a perfect ball.
7. Place rolls into a buttered 9"x13"baking pan and buttered cake pan leaving about 2" between each ball. Dust the top of rolls with additional flour. Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.
8. Bake in a 350 degree oven for 20 minutes until lightly brown.
9. Allow to cool until warm before removing from pan.

http://www.serenabakessimplyfromscratch.com/2015/11/potato-dinner-rolls.html

© 2015 Serena Bakes Simply From Scratch

Created using The Recipes Generator