I am always on the look out for a new roll recipe. We are huge fans of homemade yeast rolls at my house and I try to make rolls or bread at least once a week. When I saw this recipe on Alicia’s Recipes I knew I had to try it. It got thumbs up from everyone. They were soft, fluffy and slightly sweet. A good thing about them is you don’t have to make them that day. You can whip up the dough and make them a couple of days later.
Soft and fluffy yeast rolls that you can make ahead of time.
Prep time: 3 hours
Cook time: 20 minutes
Total time: 3 hours, 20 minutes
- 1 package (2 1/4 teaspoons) yeast
- 1/2 cup lukewarm water
- 2/3 cup butter or margarine , softened
- 1 large potato
- 5 to 6 cups all purpose flour
- 1/2 cup plus 2 teaspoons sugar
- 3/4 teaspoon salt
- 1 cup milk
Peel and cube the potato. Cook in water, drain and mash. Measure out one cup and discard the rest or save for another use if you have it. Cool slightly.
Scald milk (heat until small bubbles appear around the edges) and let cool. Place milk, potato, and 1/2 cup sugar in a bowl of a stand mixer. Beat until smooth., then add butter or margarine, eggs, one cup of flour and salt. Mix well. In another bowl mix water, 2 teaspoons sugar and yeast. Set aside for about five minutes or until mixture is foamy. Add to the mixing bowl and work in enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic. If not using right away place in a greased bowl, cover and place in refrigerator. You may have to punch dough down a couple of times in the refrigerator. When ready to use turn onto a floured surface, knead a couple of times, and shape as desired. Place on greased cookie sheets and let rise until doubled. Bake in a 375 degree oven until lightly browned.
If using right away place in a greased bowl, cover and let rise until doubled. Punch dough down, shape as desired. Place dough on greased cookie sheets and let rise until doubled. Bake at 375 until lightly browned.
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