Lighter than air, screamin’ for butter, and melt in your mouth good; these are Mrs. Reynolds homemade potato yeast rolls. My mom’s famous for these in our family and she always made them for birthdays and holidays. With Thanksgiving and Christmas right around the corner, I wanted to share this recipe so you could start a tradition of homemade rolls with your family.
I won’t tell you how many times I tried making these before I got them just right. I’ll show you how to make them so that your rolls come out right the first time and every time after that.
This is the dough after it’s risen overnight in the fridge.
Use a rolling-pin to roll the dough to a thickness of about 1/2 inch. I work with half the dough at a time to make it more manageable. Each half yields enough rolls to fill one 9×13 inch pan with a couple left over.
Use a biscuit cutter or a glass to cut the rolls, dip in butter, and place them in a pan to rise.
This is what the rolls look like after they’ve risen for about 2 hours.
These are the rolls piping hot just out of the oven. Pass the butter please!
These taste great the next day split, buttered and broiled as toast for breakfast. They also make great bread for sandwiches. (like leftover turkey)
If you have any extras, freeze them the day they’re made.
Mrs. Reynolds Homemade Potato Yeast Rolls
1 large potato or 2 medium potatoes (enough to make 1 cup of mashed potatoes), peeled and cut into 1 inch cubes
1 .25 ounce package active dry yeast (USE RAPID rise yeast, it works better and makes fluffier and lighter rolls than the active dry yeast)
1 1/2 cups warm water (110 degrees)
2/3 cup white sugar
2/3 cup shortening
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/2 cup butter, melted
1.Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. SAVE SOME OF THE COOKING LIQUID and drain the potatoes. Mash the potatoes using a hand mixer and add enough water to make a smooth consistency. DO NOT ADD BUTTER OR SALT! Let potatoes cool before adding them to the flour mixture. (too much heat will kill the yeast)
2. Dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. Using a mixer, VERY SLOWLY (or it flies out!) mix yeast, 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. SLOWLY stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable.
Using a stand mixer, KNEAD the dough (just keep it on the regular setting) for 8 minutes. You can knead this on the counter if you don’t have one. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
4. When ready to use, deflate the dough, and turn it out onto a lightly floured surface. Roll out to a thickness of about 1/2 to 3/4 of an inch. Use a biscuit cutter or glass and cut out rolls. Dip each side of the rolls into melted butter and fold them over and pinch the outside middle so they stay folded over. Put in 9×13 pan or whatever size pan depending on how many you are making. Cover, and let rise for 1 to 2 hours or until doubled in bulk. ** (I LET THEM RISE FOR 2 HOURS) Preheat oven to 400 degrees.
5. Bake for 15 to 20 minutes, or until golden brown.
*Makes 32 rolls. I used 2 9×13 inch pans with 16-18 rolls in each.
You CANNOT make these right away. They need to double in bulk and then get rolled out and then rise again until doubled in bulk again.
TIP: These rise really well if you put them in a cold oven with the light on for 2 hours. It’s just enough heat to help with rising but not start cooking.