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Sage’s perfect potato rolls

Sage's Perfect Potato Rolls

5 from 31 votes
Perfect soft rolls with a secret ingredient! There is no other way to get this amazing cloud-like texture. Guarantee everyone you share these with will fall in love. Enjoy!
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Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes
Servings: 32 rolls
Course: Breads
Ingredients Method

Ingredients
  

  • 1 Tablespoon active dry yeast
  • 1 1/2 cups warm water
  • 2/3 cup sugar
  • 2 teaspoons salt
  • 2/3 cups melted butter 10 1/2 Tbsps
  • 2 eggs room temp
  • 1 cup prepared mashed potatoes can use instant mashed potatoes or leftover mashed potatoes
  • 6 to 7 cups bread flour

Method
 

  1. Dissolve yeast in warm water with sugar, about 10 minutes.
  2. Add salt, butter, eggs, and mashed potatoes. Mix well.
  3. Add the flour, one cup at a time, kneading well in between. You may need anywhere from 6 to 7 cups. Knead for about ten minutes, until the dough no longer sticks to the side of the bowl and is smooth and elastic.
  4. Cover and let rise, 1 hour.
  5. On a countertop dusted with flour, dump out the dough. Divide dough in half. Roll each half into a large circle. Using a pizza cutter, cut the dough like a pizza into 16 triangles, or 32 total triangles. From the outside in, roll up the dough into a crescent shape. Lay on a greased cookie sheet and cover with a clean dish towel.
  6. Let rise for 60-90 minutes or until doubled in size.
  7. Bake at 375° F for 15 to 20 minutes. Remove when tops are golden brown. 

    ENJOY!