Easy Potato Rolls
Easy Potato Rolls – the best, softest, pillowy homemade potato rolls recipe ever! From Oh Sweet Basil’s cookbook. Fail proof and SO GOOD.Adapted from: Oh, Sweet BasilCookbook: Our Sweet Basil KitchenContributor: Kendoll Baldwin
- Prep time
- 2 hr
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups scalded milk
- 1/2 cup sugar (+ 2 tablespoons )
- 6 tablespoons unsalted butter
- 1/2 cup potato flakes (instant mashed potatos in a box)
- 1/2 tablespoon salt
- 1/2 tablespoon Fleischmann's RapidRise yeast
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 1/2 tablespoons unsalted butter (softened)
- 2 tablespoons unsalted butter (melted, for brushing)
Instructions
- 1
Heat a medium saucepan over medium heat and add the milk. Scald the milk until it begins to foam at the edges, but do not let it boil. Remove from heat and add the sugar, butter, potato flakes, and salt. Mix well and let cool to lukewarm. Add the yeast, stir, and then add the eggs, mixing all the ingredients until well combined.
- 2
Place the flour in a large bowl. Pour in the milk mixture and stir until a soft, slightly sticky dough forms.
- 3
Cover the dough with a damp towel and let it rise for one hour. Then divide the dough into 4 equal portions.
- 4
Work with 2 dough balls at a time, rolling each on a flat surface dusted with flour into 10-inch circles. Spread soft butter on the surface of one dough circle, then place the second circle on top. Seal the edges by pinching them together with your fingers.
- 5
Using a pizza cutter, cut the dough into 8 triangles. Starting at the wide end, roll each triangle up to form a crescent roll. Repeat until you have 16 crescent rolls. Cover the rolls with a damp cloth and let them rise for another hour.
- 6
Bake at 350°F (176°C) for 14–20 minutes, or until golden brown. Brush with melted butter before serving.