Contest-Winning Potato Pan Rolls
Beautiful color and light-as-a-feather texture make these rolls our familys favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe.
Beautiful color and light-as-a-feather texture make these rolls our familys favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe.
- Carbohydrate 351.30035706584 g
- Cholesterol 545.012500155467 mg
- Fat 87.801298420289 g
- Fiber 14.913416961319 g
- Protein 54.5869000480332 g
- Saturated Fat 34.9460733729569 g
- Serving Size 1 1 -1/2 dozen. (817g)
- Sodium 5825.25433982034 mg
- Sugar 336.386940104522 g
- Trans Fat 6.4705883392562 g
- Calories 2418 calories
Step-by-step
- In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110degrees to 115degrees. Mash potatoes; set aside 1 cup to cool to 110degrees-115degrees (save remaining potatoes for another use).
- In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, preheat oven to 400degrees. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
My Secret to Winning: Contest-Winning Potato Pan Rolls
As a busy working mom, finding time to bake is a luxury, not a given. Yet, there’s something incredibly rewarding about creating something delicious from scratch, especially when that something takes home a prize! My family and I are always trying new recipes, usually adapting them based on what’s in our pantry at the time. Recently, I stumbled upon this particular recipe for potato pan rolls and oh my goodness, it changed my life! Let me tell you about my adventure with these fluffy and subtly sweet rolls.
The recipe itself wasn't overly complex, but the results were nothing short of spectacular. Imagine the softest, fluffiest rolls you've ever tasted – almost like little pillows of doughy deliciousness. That's what these potato rolls offer. The addition of potatoes makes them incredibly light and moist. The texture is so wonderfully airy, a delightful contrast to the slightly sweet and savory flavor profile. They weren't just good; they were exceptional. So exceptional, in fact, that they snagged me a reserve champion ribbon at a local 4-H yeast bread competition! I was absolutely thrilled, especially since this wasn't some grand, years-long baking project. It was a quick, delicious success. The secret, really, lies in the careful balance of ingredients and the rise times. Getting the right temperature for the yeast, giving the dough plenty of time to rise, and then letting the shaped rolls rise again are all critical steps. It's these small things that make all the difference.
Beyond the Competition: A Family Favorite
Winning the ribbon was incredibly rewarding, but the real prize was seeing my family’s faces light up when they tasted these rolls. They've become a staple in our home – an unexpected treat for a weekend breakfast, a comforting side for a holiday meal, or a delightful addition to any gathering. They're incredibly versatile. We've experimented with different variations, adding herbs, cheeses, or even a little cinnamon sugar to the dough for a special twist. It’s always fun to experiment with a recipe that’s proven itself to be so reliably delicious.
Tips for Success:
This recipe is quite forgiving, and even if you're not a seasoned baker, you can achieve amazing results. Here are a few tips that will help you along the way:
- Use good-quality ingredients: The quality of your yeast and flour can significantly impact the final product.
- Don't rush the rise times: Allowing the dough to properly rise is essential for a light and fluffy texture.
- Use a kitchen thermometer: Checking the temperature of your potato water is essential for activating the yeast properly.
- Get creative with fillings: These rolls are a fantastic base for experimenting with different flavors and additions.
These potato pan rolls are much more than just a recipe; they’re a testament to the power of simple ingredients and meticulous preparation. They're a reminder that even amidst a busy schedule, taking the time to create something delicious can be incredibly rewarding, both for the baker and for those lucky enough to share in the final product. And who knows? Perhaps they'll even help you snag a prize or two along the way!
Ingredients List:
The full ingredient list can be found alongside the recipe, but as a quick reminder, it includes potatoes, yeast, flour, eggs, butter, honey, oil, and basic seasonings. It’s a wonderfully straightforward recipe that relies on simple, delicious ingredients to create something extraordinary.
