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charlene's potato rolls

(1 rating)
Recipe by
Charlene Stoller
Chester, CA

I started making this recipe in about 1969. It is a recipe out of a reproduction of a 1800's cookbook. I've updated some of the original measurements and use Butter Crisco in place of "lard", etc. I found that instant mashed potatoes work just as well as boiling and mashing a potato. Try them -- they are easy and convenient because they can be made up the day before and kept in the refrigerator until about an hour before you are baking them. Mixing time is about 20 minutes, rising time 45 minutes, forming time 15 minutes, rising again 30 minutes and then bake 20 minutes.

(1 rating)
yield 12 serving(s)
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For charlene's potato rolls

  • 1 pkg
    active dry yeast
  • 1/2 c
    lukewarm water
  • 1 tsp
  • 2/3 c
    butter flavor crisco shortening
  • 1 c
    mashed potatoes (can use prepared instant)
  • 1/2 c
  • 1 tsp
  • 2 lg
    eggs (beaten)
  • 1 c
    scalded and cooled milk
  • 4-6 c
    all purpose flour (can use bread flour)

How To Make charlene's potato rolls

  • 1
    Begin by adding 1 pkg. active dry yeast to 1/2 cup lukewarm water along with 1 teaspoon sugar. Set aside to proof.
  • 2
    Combine 2/3 cup butter flavor Crisco shortening, 1 cup mashed potatoes, 1/2 cup sugar and 1 teaspoon salt and cream together using a paddle attachment in your stand mixer, or beat until smooth by hand in a large bowl.
  • 3
    Add two beaten eggs, 1 cup scalded and cooled milk and the proofed yeast; mix again.
  • 4
    Begin adding flour a cup at a time. Switch to your dough hook about two cups into the process. Continue adding flour until a smooth, elastic dough comes together. You will need somewhere between the 4 to 6 cups of flour depending on the flour you are using/the humidity of the day. I test the dough by feeling it. It should not be sticky but still leave a finger impression easily.
  • 5
    Allow to rise until double in size. Punch down and knead on a floured board for about 5 minutes. At this time you can either form the rolls or put the dough in a greased, covered bowl and put in the refrigerator until about an hour before you are ready to bake.
  • 6
    To form rolls: Roll dough to 1/2 inch thick rectangle. I use either a pizza cutter or sharp knife to cut the dough into squares about 3 x 3 inches. Take a square and put a small amount of softened butter on half of it. Fold in half and pinch edges together. Place on a greased baking sheet, seam side down and continue with rest of dough.
  • 7
    Allow rolls to rise until double in size. Preheat oven to 400 degrees and bake for about 12 to 15 minutes until golden brown.
  • 8
    Enjoy! PS - I use this same dough to make cinnamon rolls. I add a little ground cardamon to the dough to add to the flavor.

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