These mashed potato rolls are light as a feather and require no kneading! Bake up a batch for a holiday or any day!
Original recipe makes 18 servings
Ingredients
1/3 cup Idahoan® Original Mashed Potatoes, dry
1/4 cup warm water (110 degrees to 115 degrees F)
2 tablespoons sugar
1 (.25 ounce) envelope active dry yeast*
2 3/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm milk, scalded and cooled to luke warm
2 tablespoons butter
1 egg
Melted butter for brushing
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PREP
25 mins
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COOK
25 mins
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READY IN
1 hr 50 mins
Directions
- Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes.
- Sift together flour and salt; mix in potato flakes.
- In a mixer bowl, combine yeast mixture, warm milk, butter and egg. Slowly beat in potato-flour mixture, one half cup at a time, until a soft dough is formed. If dough is sticky, add more flour, 2 tablespoons at a time until dough pulls away from sides of bowl and is easy to handle.
- Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk.
- Preheat oven to 425 degrees F.
- Turn out on a lightly floured board and roll 1/2 thick. Cut into 2 inch rounds with a floured biscuit cutter or cut into squares and roll up crescent style.
- Place on greased baking sheets and let rise in a warm place for 45 minutes.
- Bake for 25 minutes. Serve warm.
Nutrition
Calories: 102 kcal
Carbohydrates: 16.6 g
Cholesterol: 16 mg
Fat: 2.6 g
Fiber: 0.6 g
Protein: 2.8 g
Sodium: 86 mg