Potato Rolls

Tender, fluffy, tasty! I've substituted the potatoes for mashed yams and had delicious results as well. I also keep dry instant mashed potatoes on hand strictly for using in these rolls. Makes it quick to mix up the required mashed taters using very hot water!

Here are two methods for the same roll; the original basic quick rise & then my bread machine changes..

BASIC QUICK-RISE METHOD

4.5 to 5 c flour (all-purpose or bread flour)
3 TB raw sugar
2 pkg  (¼ oz ea) quick-rise yeast
1.5 tsp salt
1¼ c water
3 TB butter
½ c mashed potatoes (prepared w/o milk or butter)
Additional flour for kneading

In mixing bowl combine 2 c flour, sugar, yeast & salt.
In saucepan heat water & butter to 120º - 130º
Add to dry ingred; beat until smooth.
Stir in mashed potatoes & enough remaining flour to forma a soft dough.
Turn onto floured surface; knead til smooth & elastic, about 6-8 min.
Cover & let rest for 10 min.
Divide into 16 pieces. Shape each into a ball. Place in 2 greased 8" or 9" round baking pans.
Cover & let rise in warm place til doubled, about 30 min. Dust tops with additional flour if desired.
Bake @ 400º for 18-22 min or til golden brown. Remove from pans to wire racks to cool.

Yield: 16 rolls

BREAD MACHINE METHOD

1.5 tsp sea salt
3 TB raw sugar
¼ c butter
½ c mashed potatoes or yams (prepared w/o milk or butter)
1¼ c hot water (approx 120º - 130º. I just heat it in the microwave for 1 min on high)
4 c bread flour
2.5 tsp regular granular yeast

-Place ingredients in bread machine pan in order listed.
-Set machine to dough cycle (or just let it run for 1 hour on regular cycle to the point it 'punches down' after the rising time in cycle).
-Add 1-2 TB more water or flour depending on dough. If too sticky add flour a bit at a time to correct. If too dry add water a bit at a time till smooth & elastic. If it's too dry it won't be soft & can't rise well. If too wet & sticky you won't be able to form rolls well & they may overproof (rise & then sink while baking). Dough should feel soft like the skin on the underside of your forearm.
-Add end of the 1-hr cycling (or dough cycle) time, remove dough (butter your hands for easier handling) to plate.
-Divide into 16 pieces, form rolls, and continue as with Basic Method.