>> Wednesday, November 30, 2011
Do you still have leftover mashed potatoes in your fridge like I do? Somehow I brought 20 lbs. of mashed potatoes to Thanksgiving and came home with 19 1/2. Our family tends to over prepare in fear of there not being enough food. That..or everyone else's potatoes looked better than mine--that could have been the case ;) Either way, I have potatoes coming out of my ears.
We have been eating mashed potatoes for days and I have come to a loss at what else to make with my leftovers. That's when I remembered a recipe an old friend of ours used to make with potatoes. Her rolls were famous throughout our neighborhood growing up--soft, fluffy and perfectly white. I found her recipe in my files and was determined to prove to my family that I could still make an edible roll. These rolls turned out perfectly..not flat and tasteless like my last batch. The garlic mashed potatoes in the roll even gave the rolls added flavor and depth. Serve these rolls with one of my favorite soups for a hearty week night dinner: Creamy Chicken (or Turkey) Noodle, Chicken & Wild Rice, Creamy Vegetable Soup, Quick & Easy Chili, Summer Chicken Chili, Creamy Cheese & Broccoli,
Fluffy Potato Rolls
3 c. hot water
1/2 c. powdered milk (or 3 c. warm milk)
3 T. yeast
3/4 c. sugar
2 sticks butter, softened
1 1/2 c. mashed potatoes
1 T. salt
8-10 c. flour (start with eight and see if you need more)
Dissolve the yeast in the 3 c. warm water & powdered milk (or warmed milk). Once the yeast has begun to become frothy add the sugar, eggs, butter and potatoes. Mix until mixture is mostly smooth. Add the salt. Add the flour one cup at a time until the dough begins to pull away from the sides of the bowl. Add the extra cups of flour only if they are needed and the dough is too sticky. The dough should be soft, but pliable enough to roll into dough balls. Once the roll texture is right, knead for another 5 minutes. Let the dough rest until it rises to the top of the bowl. Once the dough has begun to rise, place it on a counter top that has been greased with a little cooking oil. Cut the dough into equal parts and roll into golf sized balls, crescent rolls or clover shapes (place three small balls in a greased muffin tin). Let the rolls rise on the counter until doubled in size. Bake in a preheated oven on the middle shelf for 15 minutes, or until rolls are golden brown.