Holiday Potato Yeast Rolls
Light and luscious Holiday Potato Yeast Rolls. These rolls are perfect for a fancy dinner, and they are the easiest to make that I've ever come across.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
winter
thanksgiving
easter
christmas
bake
advance
dinner
all holidays
bread
american
thanksgiving
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup sugar
- 2 packages active dry yeast
- 1/2 cup warm water (105 - 115 degrees)
- 1 1/2 cups warm milk (105 - 115 degrees)
- 3/4 cup instant potato flakes
- 1/2 cup butter or margarine softened
- 1/2 to 1 teaspoon salt (i used 1 teaspoon in the video, but i think the rolls would hav
- 2 egg yolks slightly beaten
- about 4 1/2 flour
- 4 tablespoons butter or margarine melted (for brushing tops of rolls)
- Carbohydrate 94.2879304545454 g
- Cholesterol 947.755454545455 mg
- Fat 58.1859577272727 g
- Fiber 0.742499989271164 g
- Protein 17.5737863636364 g
- Saturated Fat 31.5754377727273 g
- Serving Size 1 1 Dozen (375g)
- Sodium 358.120005681818 mg
- Sugar 93.5454304652743 g
- Trans Fat 3.78511868181819 g
- Calories 953 calories
As a busy housewife, I am always looking for ways to make my life easier. When it comes to cooking, I want recipes that are simple, delicious, and fit my budget. These Holiday Potato Yeast Rolls are all of those things and more.
I love that I can make these rolls ahead of time. I can shape them and place them in pans, then cover and refrigerate or freeze them. When I'm ready to bake them, I just take them out of the refrigerator or freezer and let them come to room temperature. Then, I let them rise for 20 minutes before baking. They are just as good as freshly made rolls!
Step-by-step
- Dissolve yeast in ½ cup warm water and let stand 5 minutes.
- In a large bowl, combine yeast mixture, 1 ½ cups warm milk, ¾ cup potato flakes, ½ cup butter, ½ cup sugar, and ½ teaspoon salt. Mix well.
- Stir in 2 slightly beaten egg yolks and ½ cup flour. Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30 minutes. (Batter will look spongy.)
- Gradually stir in enough of the remaining flour to make a soft dough. Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk.
- Punch dough down. Turn onto a lightly-floured surface, and roll out to ¼-inch to 3/8-inch thickness. Cut into 2 ½-inch circles.
- Brush with melted butter. Make a crease across each circle, and fold over to make the rolls into Parkerhouse-style. Gently press edges to seal.
- Place on greased cookie sheets, and let rise in a warm place 20 minutes, or until dough is doubled in bulk.
- Bake at 400 degrees for 10 minutes, or until golden brown.
