Marianna's Rolls

The Best Rolls. Ever.

These rolls practically melt in your mouth and they're easy to make. No need for a bread maker, a Kitchen-Aid, or anything special. If you have a rolling pin, you're good to go.

I got the recipe from a friend, Marianna. Our ward recently held an auction to raise money for our youth activities. I hear Marianna made three batches and each one sold for over $50!! They're Just That Good. Oh, these rolls are slightly sweet...enjoy!

Here are the ingredients:
1 Tablespoon Dry Active Yeast
3 Teaspoons Sugar
3/4 Cup Warm Water
1/2 Cup Sugar
3 Teaspoons Salt
1/2 Cup Real Butter (not margarine)
1 Egg
1 Cup Mashed Potatoes
3 1/2 to 4 Cups Unbleached Flour

Before you get started, boil a medium potato until soft. Marianna says you can even use leftover mashed potatoes from dinner. Set it aside until it's cool and mash it up. You'll need a whole cup.

1. To make the rolls, dissolve 1 tablespoon yeast in 3/4 cup warm water. Add 3 teaspoons sugar.
2. Stir in 1/2 cup sugar, salt, egg, butter, cooled potatoes, and 2 cups flour. Mix until smooth.
3. Mix in remaining flour (1 1/2-2 cups) a little at a time. Dough will be sticky and about the same consistency as cookie dough. Do not add too much flour- this is a soft dough.
4. Transfer to bowl. Cover and put in fridge for at least 6 hours.

After the dough has sat in the fridge for 6+ hours:

1. Grease 2 baking sheets (or one very big one)
2. Flour counter top.
3. Roll dough into a circle the size of a large pizza.
4. Spread a thin layer of butter on top.
5. Cut into 12 wedges, just like pizza slices.
6. Roll up each wedge, beginning at the widest edge.
7. Place rolls, with point under, on greased baking sheets.
8. Cover, let rise 50% (not double) The time varies. In the summer it can take 15 minutes. In the winter it could take up to 3 hours.
9. Preheat oven to 400 Degrees. Bake 12-15 minutes OR until golden brown.
10. Remove from hot pan immediately.

Some helpful tips:

• There will be some small pieces of potato in your dough- that's fine.
• Be generous with the flour on your counter top. The dough is very sticky.
• If using two pans, the bottom pan in the oven will have rolls that are darker on bottom, and lighter on top. I like the variety, but you could switch the pans halfway through the cooking time.
• Marianna serves her rolls very, very light. They barely have a golden tint to them, but when I followed the recipe, after 12 minutes they were completely golden. They're delicious either way. Keep a close eye on them.
• Feel free to double the recipe.
• The dough keeps in the fridge for up to one month.

You will, without a doubt, enjoy every last bite of these rolls. Be sure to share them!