by the Food Network. I incorporated left over mashed potatoes into the dough and the resulting rolls were a success. Make these rolls for your Easter dinner, use them for sliders at a summer barbeque or serve them as small sandwiches at a baby shower. Whatever your occasion, these rolls can play a part. I’m sure I’ll find many reasons to make these potato rolls again, let me know how you will use them too!
Please note that my only change from the Food Network recipe is that I had mashed potatoes to start the recipe; their recipe begins with 1 medium potato that is cooked then passed through a potato ricer or food mill.
1 cup of smooth, mashed potatoes
1/2 cup hot water (115 degrees F)
2 large eggs, room temperature
2/3 cup sugar
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1 teaspoon fine salt
4 1/2 cups all purpose flour
1/2 cup unsalted butter (1 stick) at room temperature
Please click through to Food Network to follow their detailed directions.
I shared these potato rolls on the blog Wild Yeast.