Sheila’s Potato Pan Rolls
Written by Rachel, Posted in Baking, Bread, Leftovers
Sheila’s Potato Pan Rolls
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I made these rolls for a ThanksaChristmas dinner that we went to with friends in 2010. They were a big hit. This recipe is not my own, it’s from my friend Sheila (I have the directions written out the way I did them, Sheila’s way might be a tad different).
Ingredients
- 1 C smooth mashed potatoes
- 1 C warm water (between 100-110F)
- 2 pkg or 1 1/2 T yeast
- 1 t sugar
- 1/2 C melted butter
- 1/2 C honey
- 2 eggs
- 2 t salt
- 6-7 C flour
- 1-2 eggs whites, for egg wash (opt.)
Instructions
- Combine yeast, sugar and water. Let it sit for about 5 minutes (or until it gets nice and foamy).
- Combine honey, eggs and potatoes; whisk together. Add yeast mixture; whisk. Add 6 cups flour and salt, then butter [I did it in this order so the butter wouldn’t cook the eggs – you could also add the butter first, then temper the eggs (add a little of the warm butter mixture at a time to the eggs, in a separate bowl, and whisk in, to slowly bring it up in temperature, then once it’s warm, add it to the rest of the butter mixture)].
- I’m more of a mix by hand baker (I don’t own a stand mixer). If you want to use your mixer, use the dough hook and mix it. If not, mix with a wooden spoon, then knead by hand for about 5 minutes, adding the 7th C of flour as you need it.
- Place in an oiled bowl (I use the same one I mixed it in) turning to coat the whole mound of dough; let it rise in a warm place until it’s doubled in size, about an hour or so. Punch down.
- Shape into rolls (grab a big hunk of dough, squeeze about a 1 1/2 ” round portion through your pressed thumb and index finger, and pinch it off as you press those two digits together… this is kinda hard to explain, hope it makes sense – works best with oiled hands – use some canola, or mild flavored oil) and place into 2 greased 9×13″ pans leaving about 1″ between each roll (they’re still going to rise).
- Let them rise or just bake ’em right away. Do it however works for you with the time you have. If you let them rise, I’d cover them with a clean tea towel.
- When you’re ready to bake them, heat oven to 400F; while it’s pre-heating, brush on the egg wash, lightly, covering the tops of the rolls (this will make them nice and shiny). Bake for 20-25 minutes (they will be nice and golden on top, and fluffy on the inside).
Notes
Cooking time doesn’t include rising time.
