Adding potato to the dough creates light texture. Bake these rolls up to 1 month ahead. Cool completely, wrap in heavy-duty aluminum foil, and freeze. Thaw completely, and reheat (still wrapped in foil) at 375º for 12 minutes or until warm. Try using the leftover rolls to make miniature sandwiches with turkey and relish.
2 cups cubed peeled baking potato
4 teaspoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups bread flour, divided
3 tablespoons butter, melted
1 1/2 teaspoons salt
1 large egg
2 tablespoons bread flour
How to Make It
Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork.
Cool reserved cooking liquid to 105° to 115°. Stir in 1 teaspoon sugar and yeast. Let stand 5 minutes.
Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a knife. Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt, and egg in a large bowl, stirring until well blended.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
Divide dough in half; divide each half into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape portion into a 2-inch-long oval on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.
Repeat procedure with remaining dough portions, placing 12 rolls on each of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top. Rotate baking sheets; bake an additional 10 minutes or until rolls are browned on bottom, lightly browned on top, and sound hollow when tapped. Remove from pan; cool on wire racks.
This is the first Cooking Light recipe I've ever had go wrong. After following the recipe to the letter and waiting for the first rising to complete, I found my dough so tacky that I ended up adding an additional 2-3 cups of flour. It was then too impossible to form the rolls for the second rising, not to mention the amount of dough had been diminished due to the necessary addition of flour. So I ended up with 18 blobs of dough (even after the addition of flour, it was impossible to form the recipe's rolls due to the stickiness of the dough). Following the second "rising," the blobs swelled sideways and off my pan into the interior of my oven. Once I had cleaned out the oven and was ready to bake, I had two baking pans of very flat bread which looked more like focaccia than rolls. The taste of the rolls once they were baked did not make all the work and the mess worthwhile. I'll look for a different recipe if I ever try potato rolls again.
Going to the in-laws for the first Thanksgiving dinner back in 2002 was a bit intimidating especially since my mother-in-law was a pretty good cook. I brought Cooking Light magazine with me and thanks to all the wonderful recipes in that November issue I was able to make a good first impression (in the kitchen anyway!) I will always cherish this recipe as I remember the wonderful time we had that year. It is one of the best fool-proof roll recipes I have ever tried and I would recommend the recipe for novice bakers. The rolls stay nice and moist as well. Thank you Cooking Light magazine!
Delicious! So light and fluffy! I used a potato ricer and the Kitchen Aid dough hook so that I could study while waiting for these rolls to practically make themselves. So glad I found this little gem! Will make again if I make a dinner that needs a light roll, or maybe even just for snacking.
This recipe did not work for me. The dough was extremely sticky and I had to add a lot more flour. It also took about 4 times as long to rise as it should have. They did turn out yummy, but I probably will not make again.
These are the most amazing potato rolls I have ever had. I was wary at first because I am not a much of a baker but these turned out fabulous! Very easy to make and they don't take much time at all to rise. I am definitely making these for Thanksgivng dinner. These are also amazing sandwich rolls!
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