Hazel's Potato Rolls are a soft roll made with a small amount of mashed potatoes. The mashed potatoes help to make the rolls soft. Making these potato rolls is a good way to use any leftover mashed potatoes. Since my husband is dairy-free, I make mashed potatoes with chicken broth instead of milk and butter. Chicken broth makes mashed potatoes rich and creamy.
This recipe came from my paternal grandmother. This was one of my Mom's "go to" everyday rolls recipe. Mom frequently had home baked bread in her home. Another of Mom's everyday bread recipes was her mother's bread recipe, which I'll add to my blog in the future. Our special occasion roll recipe was Mom's maternal grandmother's Sweet Roll recipe.
I altered the recipe to use soy milk instead of milk, so that the recipe is dairy-free. If you aren't concerned with being dairy-free, you can use milk. I have used almondmilk when making these rolls. I didn't notice any difference in flavor.
Potato rolls have two one-hour raising cycles. The rolls are baked in a baking pan and come out of the pan as a rectangle. Remove the rolls from the pan within a few minutes after removing them from the oven so that the rolls don't sweat in the pan. Mom always lightly rubbed a stick of butter across the top of the rolls when they came out of the oven; I want dairy-free rolls, so I don't do that. The rolls are then pulled apart and devoured!
Potato rolls are good plain or buttered. Jeff uses vegan butter. I use butter. We are both happy! 🙂 The rolls freeze well, too!
I hope you enjoy Hazel's Potato Rolls!
Hazel's Potato Rolls
- 2 1/4 teaspoons dry yeast
- 1/4 cup warm water
- 1/2 cup mashed potatoes
- 1/4 cup shortening
- 1/4 cup granulated sugar
- 1 1/2 teaspoon salt
- 1 cup Soy Milk If you aren't concerned with being dairy-free, you can use milk.
- 1 jumbo egg
- 4 - 4 1/2 cups all-purpose flour
- Soften yeast in warm water. Sprinkle a little sugar on top to make sure the yeast will grow. Set aside. If the yeast does not grow within 15 minutes or so, then start over with fresh yeast.
- Warm the soy milk. I warm it in the microwave for about 1 1/2 minutes. You could warm on the stove, if you prefer.
- Combine potatoes, shortening, sugar, salt and warm soy milk. Set aside.
- Beat the egg in a separate container.
- Add the softened yeast and egg to the potato mixture.
- Stir in 2 cups flour, beat well. Add remaining flour, a 1/2 cup or so at a time until a soft dough forms.
- Knead dough for a few minutes.
- Put the dough in a greased bowl, cover with greased wax paper and let rise until doubled. The dough should take about an hour to rise.
- Punch down the dough and shape into 24 balls, about 1 1/2 inched in diameter. Place in a greased baking pan.
- Cover with greased wax paper and let raise until doubled, about one hour. Do not over rise, or the rolls could fall and become gummy.
- Bake at 400F for 10-12 minutes or until golden brown.
- Remove from pan shortly after removing from the oven.