Vyxxan's Virtual Venture

After making these a second time, I’ve modified the recipe some. YMMV and, like all breads made by hand, you do sometimes have to adjust the flour quantity. Look for edit: notes A photo of the second batch after baking can be found here: Potato Rolls Revisited
These are too good to not share the recipe. I’ve made bread with instant mashed potatoes in it before, but these rolls are better. And they are exactly perfect for the pork roast.

One of the reasons I don’t post cooking photos is that this house has the darkest kitchen I’ve ever tried to cook in. NO natural light at all. Who puts a window over a sink when there is another room on the other side of that window? Silly, eh? But this whole house is sort of weird that way. The Sunroom has a whole wall of windows… facing North. Plants don’t like it in this house, can’t get any light. And I have a hard time taking photos of things, the camera always wants to use the flash. Oh well!

On to the recipe. Modified from one I found on Cooks.com.

Potato Rolls (makes 12 rolls – small hamburger bun sized)

1 pkg active dry yeast
1/4 cup warm water
3/4 cup instant potato flakes
1/2 cup hot water
1/4 cup butter or margarine cut in pieces
1/4 cup sugar
1 tsp salt
1 1/4 cups scalded milk, still hot edit: 1 cup of milk is enough
1 egg
4 to 4 1/2 cups flour edit: may need more!

Dissolve yeast in water, set aside.

In a large bowl put the potato flakes, sugar, salt, hot water, and butter. Add the scalded milk and mix well. It should make a slurry and the butter should melt. Let cool to lukewarm.

Add yeast, egg, and 2 cups of flour. Beat well. Stir in 2 cups flour and knead until elastic, adding more flour as needed. Let rise in a greased bowl about 1 hour or until doubled in bulk. Punch down, and let it rest for 15 minutes. Punch down again and divide into equal sized pieces. Roll into balls and flatten balls on a greased cookie sheet to about 3/4 inch thickness. Cover with plastic wrap and let rise again.

Bake at 400 degrees F for about 15 minutes or until golden brown. edit: 20 to 25 minutes for larger rolls

Pretty darn good dinner/sandwich rolls! I would normally brush the tops of rolls with melted butter before baking, but I didn’t for these and they didn’t need it.

Some notes about the way I bake: I keep a measuring cup in the flour and I almost never exactly measure flour for breads. None of this “spoon into the cup, lop it off with a knife blade” thing for me. The flour quantity above is from the original recipe, and I can’t tell if I used more or less flour so… start on the low side and only add more if the dough is really sticky. I left my dough on the sticky side… it wasn’t still sticking to my hands while kneading, but it wanted to. Didn’t turn it out onto a floured surface to knead, either… I used the big bowl I’d mixed it in. The reason for that is… my pastry cloth needs to be washed. It’s got cinnamon, sugar, butter and bits of sticky cinnamon roll dough stuck to it. :) And probably pie crust, too. I know I should be able to scrape and shake all the bits off of it, but it has butter stains, too, so I’m going to wash it.

Anyhow, if you are inspired to make that pork roast from the GMA site, you need these rolls to fill with the pulled pork. Seriously good!

hugs,
Vyx

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