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These Potato Yeast Rolls are truly as Light-As-A-Feather. I love homemade bread and these rolls are a favorite recipes.
Yeast is used as a leavening agent when making breads and baked goods. When yeast is added to a mixture of dough, a fermentation process begins as the yeast eats the sugars and releases carbon dioxide gas. The yeast absorbs the oxygen in the dough and begins a reproduction of cells. The yeast cells produce carbon dioxide which causes the dough to rise. In other words, yeast corrupts or takes over the dough and causes it to grow.
Matthew 16:6 “Jesus said beware of the yeast of the Pharisees and Sadducees “ Jesus knew that a little yeast is enough to make a whole batch of dough rise (yeast corrupts the dough). In Matthew 16:6, Jesus was warning about the attitude of the Pharisees. The Pharisees thought that only those who believed and behaved like them would be saved. They were focused on following the law and did not care about people. Jesus was all about taking care of others and loving others. He wanted others to understand the most important thing in life was to love God and love thy neighbor.
As yeast corrupts bread, we can be mislead or corrupted by others. This is why it is so important to surround ourselves with people who encourage us with God’s Word. By surrounding ourselves with people who believe in God, it helps us to stay focused on God. This does not mean we should not have friends who do not believe in God. If we totally separate ourselves, how will we be able to do God’s will and reach the lost. Our challenge is to stay in God’s Word seeking and searching for what is true. Post on leavened and unleavened bread and recipe for unleavened bread
Potato Yeast Rolls Recipe – Adapted from 2003 Taste of Home Annual Recipes Potato Pan Rolls
1 very large baking potato (You want to have enough potatoes to equal 1 cup of mashed potatoes)
Two cups water
And, 2 packages active dry yeast (1/4 ounce each)
2 teaspoons sugar for yeast
1/2 cup butter, melted
2 tablespoons sugar
1/4 cup vegetable oil
2 teaspoons salt
6-1/2 to 7 cups all-purpose flour
Peel and cube the potato. Place it in a sauce pan with the water and boil until tender. Save 1 cup of the potato water and cool the liquid to 110 degrees. Mash the potatoes and measure out 1 cup. In a mixing bowl dissolve yeast and 2 teaspoons of sugar in the potato water that you saved.
Let it stand for at least 5 to 10 minutes or until the yeast has doubled. In a large mixing bowl, add the yeast, 1 cup of mashed potatoes, melted butter, honey, 2 Tablespoons of sugar, oil, eggs, salt, and 1-1/2 cup flour. Beat until smooth.
Stir in enough flour to form a soft dough. (about 6-1/2 cups flour at this point)
Fold out on a floured surface (use the last 1/2 cup of flour) and knead until smooth about 5 to 10 minutes. Place the dough in a bowl that has been greased. Turn over in the bowl to grease all sides.
Cover and let rise in a warm place until double in size. Try putting the bowl of dough in the microwave or the oven. Do not turn the microwave or oven on. After the dough has doubled, punch it down.
For Pan Rolls – Use a regular size ice-cream scoop to scoop up some dough. Roll each piece of dough with the palm of your hands to form a ball. Place the dough in a 9 inch pan that has been sprayed with a baking spray or line the pan with parchment paper. Place 10 rolls per 9 inch pan. You will have enough dough to make 30 rolls. Allow them to rise until they have doubled in size about 1 hour. Bake 350 degrees for 15 to 20 minutes or until golden brown.
Pan rolls that have doubled in size and ready for the oven.
For Crescent Rolls – Roll a portion of the dough (about 1/3) into a 12 inch circle. Cut into wedges. Butter each wedge and roll up from the wide end. Allow to rise until doubled in size. Bake 350 degrees for 15 to 20 minutes. While they are still warm, brush with a mixture of melted butter and honey.
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