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I tried for the fast time and I didn’t have butter but used olive oil same measurements and it turned out perfectly.
I just made these today and it was my first experience in making yeasty bread. I messed up here and there and these rolls still turned out so good. Soft and fluffy.So these are basically idiot proof lol. My goofs included forgetting to melt the butter and just putting in globs of room temperature butter. Leaving the dough to rise for hours at room temperature.
Instead of the potato can I use potato flour? If yes, how much? Thanks in advance!
It might work, but since we’ve only made it with the mashed, cooked potatoes, I can’t give you better guidelines than that. I do know that the flavor and texture would be similar, but not identical. It’s probably best to find a bread recipe developed specifically to include potato flour. Here’s one you could try.
Love this! I used bread flour instead of all purpose flour… Can I add more potatoes to the mixture? Thank you thank you thank you for this recipe
Glad you liked these! No, use the amount of potatoes listed in the recipe. Too many and the bread will be dense and gluey.
Made these this morning. They turned out good but I did have a little trouble with the kneading. In my kitchen aid with the dough hook, on low speed, the dough came together beautifully. It formed a ball but as I continued to knead it for a few minutes, it went back to sticking to the sides. I added a little more flour and it started to pull away from the sides for a minute or so but then started sticking again. I ended up continuing to add more flour and kneading it for about 7 minutes total and finally just took the dough and put it in a bowl to rise. It was still sticking to the bowl when I removed it from the mixer but I didn’t want to over knead it. I followed the rest of the directions and the rolls came out fine. Just uncertain why I was having so much trouble getting the dough to form a ball and stop sticking to the sides of the mixing bowl. Any thoughts? I will certainly make them again. My husband loved them.
I’m guessing it’s something to do with the mashed potatoes, and that as the mixer worked the dough, something happened to make them gluey. Were your mashed potatoes on the loose side, perhaps? If this does happen again, just do what you did before and add flour by degrees. Dough can stick to the bowl as it comes together with *any* dough. It’s better to need to add more flour than add more water, anyway–more workable.
I’m glad your husband liked these!
Made this tonight. Was soft and fluffy. Yum. Shared recipe with my sis.
I made these tonight and they turned out great! A hit with the guests. I’ll be making them again!
This recipe was awesome I have never made bread before and it turned out wonderful! Thank you!
Hooray! I hope you make bread again, we’re so glad to hear your first time was a success.
wow these potato dinner rolls are the best I have ever made. This will be my go to recipe for dinner rolls and so fast and easy. I didn’t roll them in flour just rolled them in my hands they were sticky but made it work, they come out so light and flake. thanks for the recipe
I made these tonight and the dough was really sticky and o thought it was a fail. I was wrong!! They rose beautifully and baked up wonderfully fluffy and delicious! My new go to roll.
Making tonight, going to use regular butter instead of honey on the tops so they can be buns for sliders
Cant wait to try them. Looks easy to make.
I know I commented on this last year, but have to sing your praises again for this recipe. These rolls are exceptional. As predicted, they were required for Thanksgiving. Actually, I had to make two batches to ensure there were leftovers (which are equally delicious). Thank you so much for creating a family tradition!
I’ve made the potato bread recipe and it turned out excellent. I would like to make these for Thanksgiving and was wondering if I could cut back on the sugar amount?
Hi, Ron! Yes, I think you could cut back the sugar. I’d at least use a little sugar to proof the yeast, and then add additional sugar to taste. I also like less-sweet rolls, so I’d personally probably go for 2 tablespoons or so.
Thank you for your suggestions I will give them a try. The potato bread loaves that I baked came out excellent and I will definitely be baking them again. I think that this bread would make great French Toast.
Could I bake them and then freeze them until they are ready to be used? If so, what would the cook time be?
Hi, Monica! Absolutely! Wrap the rolls well in foil and freeze for up to a month. When you’re ready to serve, loosen the foil to allow air to circulate. Place them on a baking sheet in their open foil packets and heat in a 300ºF oven for about 10 minutes. If you like, brush with melted butter.
Thanks for sharing this recipe. Looks really easy and so good! I’ll try it soon!
Can this be cooked in loaves?
Hi, Jean! Emma here, managing editor for Simply Recipes! We haven’t tested this as loaves, but I don’t see why it wouldn’t work. I’d recommend splitting the dough in half, forming two loaves, and baking in 8-inch pans. Let us know how it works out!
Wow, these are delicious. We had some mashed potatoes in the fridge that needed to be used, so these were perfect for that. The flavor was amazing. And I loved the crust on the outside – it was just great. Thank you!
Thank you Emma for your response. I was able to move it to my desktop. Will let you know how they turn .out.
Glad to hear it! Enjoy the dinner rolls!
I absolutely love rolls. Making these for the first time today and can’t wait to try them. However, my 9 yr old son is a type 1 diabetic and has to carb count everything. We have gotten pretty good at making homemade foods he can enjoy. Would you or anyone else have an idea about how many carbs there might be per roll?
These rolls were amazing! My family loved them and they are now required for Thanksgiving. (We didn’t make the honey butter.) Thanks for the recipe!