These Potato Yeast Rolls are Light-As-A-Feather and fabulous.
The mashed potato gives these yeast rolls a fantastic flavor and texture. They require a little work, but they are so worth it. If you have never made yeast rolls before, no worries! I am going to give you step by step instructions.
How does yeast make better bread?
Yeast is used as a leavening agent when making bread 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 starts 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. It makes the bread light and fluffy.
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 misleading 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 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 right.
Differences between leavened and unleavened bread and the recipe for unleavened bread.
For your convenience, below are the products used when making these rolls.
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Please see my disclosure.
Classic Batter Bowl is perfect for your yeast.
Dough Mat – Sponsor of the World Food Championships
Mix ‘N Scraper® to get all your yeast out of the bowl once it has risen.
POTATO YEAST ROLLS
- 1 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
- 1/2 cup honey
- 2 tablespoons sugar
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons salt
- 6-1/2 to 7 cups all-purpose flour
- Peel and cube the potato.
- Place it in a saucepan with the water and boil until tender. Save 1 cup of the potato water.
- Cool the liquid to 110 degrees.
- Mash the potatoes and measure out 1 cup.
- In another 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.
- Measure all the flour and sift it.
- In a large mixing bowl using an electric mixer, add the yeast, one cup mash potatoes, melted butter, honey, oil, eggs, sugar, salt, and 1-1/2 cup flour. Beat until smooth.
- Stir in enough flour to form a soft dough about 5 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 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 about an hour. 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 on a floured surface.
- Divide dough into 30 pieces.
- 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 and turn out onto a floured surface.
- Divide dough into 30 rolls.
- Place on a baking sheet that has been greased.
- Let rise until double in size about 30 minutes.
- Bake 375 degrees for 20 minutes or until golden brown.
- Brush with Butter.
For A Smooth Top On Potato Yeast RollsPlace the dough back on a floured surface. Flour your hands and divide the dough into two equal parts. Gently shape the dough into a rectangle using your hands. Pat the top of the dough to get it even. Flour your knife and cut the dough into equal squares. You will have enough dough to make 30 rolls. Gather two corners of the yeast roll with one hand. In the other hand, get the other two corners. Stretch all four corners under the bottom of the roll and pinch them together. The top of the roll should be nice and tight. This will make a smooth top on the roll. Next, Place the dough in a baking pan that has been sprayed with a baking spray or line the pan with parchment paper. Allow them to rise until they have doubled in size about 1 hour. Bake 375 degrees 20 minutes or until golden brown.
This recipe was adapted from 2003 Taste of Home Annual Recipes Potato Pan Rolls
Peel and cube the potato. Place it in a saucepan 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 two 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 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 rising 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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