- 1/3 cup Idahoan® Original Mashed Potatoes, dry
- 1/4 cup warm water (110 degrees to 115 degrees F)
- 2 tablespoons sugar
- 1 (.25 ounce) envelope active dry yeast*
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm milk, scalded and cooled to luke warm
- 2 tablespoons butter
- 1 egg
- Melted butter for brushing
- Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes.
- Sift together flour and salt; mix in potato flakes.
- In a mixer bowl, combine yeast mixture, warm milk, butter and egg. Slowly beat in potato-flour mixture, one half cup at a time, until a soft dough is formed. If dough is sticky, add more flour, 2 tablespoons at a time until dough pulls away from sides of bowl and is easy to handle.
- Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk.
- Preheat oven to 425 degrees F.
- Turn out on a lightly floured board and roll 1/2 thick. Cut into 2 inch rounds with a floured biscuit cutter or cut into squares and roll up crescent style.
- Place on greased baking sheets and let rise in a warm place for 45 minutes.
- Bake for 25 minutes. Serve warm.
03/25/2018
recipepes.com
Mashed Potato Rolls, recipe
PT15M
PT1H
5
455 calories
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