jmeehanmills Posted: 11/25/10
snackcracker675 Posted: 12/20/09
I just made these so that we could eat them Christmas day. OMG! This is my first real success with any sort of yeast and bread baking.
mynameisevyn Posted: 11/25/09
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!
TripleTreat Posted: 11/23/10
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.
Arkana74 Posted: 10/24/11
I'm trying right now, it is true the dough is soft and sticky, but it must be this way to be soft and supple. hopefully well, with the final result! Sorry for my english Finaly is very good!!!!
LouLouBrownie Posted: 08/01/12
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.
JacqueD Posted: 12/24/13
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!
KKretstad Posted: 12/28/13
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.