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 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.
- To make the rolls, dissolve 1 tablespoon yeast in 3/4 cup warm water. Add 3 teaspoons sugar.
- Stir in 1/2 cup sugar, salt, egg, butter, cooled potatoes, and 2 cups flour. Mix until smooth.
- 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.
- Transfer to bowl. Cover and put in fridge for at least 6 hours.
After the dough has sat in the fridge for 6+ hours:
- Grease 2 baking sheets (or one very big one)
- Flour counter top.
- Roll dough into a circle the size of a large pizza.
- Spread a thin layer of butter on top.
- Cut into 12 wedges, just like pizza slices.
- Roll up each wedge, beginning at the widest edge.
- Place rolls, with point under, on greased baking sheets.
- 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.
- Preheat oven to 400 Degrees. Bake 12-15 minutes OR until golden brown.
- 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!