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Idahoan Potato Rolls

Complexity: Culinary Master

Idahoan Potato Rolls
Serves: 3 dozen
 
Leftover Idahoan Potato Rolls make great little sandwiches... if there are any leftovers!
Ingredients
  • 1¼ cups milk
  • ¼ cup water, very warm for the tap, but not hot
  • ½ cup sugar, divided
  • 2 tablespoons instant yeast
  • ⅓ cup oil
  • 2 teaspoons salt
  • 3 eggs, beaten
  • 2 cups Idahoan Original Mashed Potatoes, dry
  • 5-6 cups flour, as needed
Instructions
  1. Scald the milk (tiny bubbles will appear around the edge of the pan when ready, do not boil). Set aside to cool.
  2. In a small bowl, place very warm (not hot) water, yeast and sugar. Set aside to activate the yeast.
  3. Combine the remaining sugar, oil, salt and eggs. Stir to combine.
  4. Add cooled milk and stir well.
  5. Mix in the yeast mixture and stir to incorporate.
  6. Blend in the dry mashed potatoes.
  7. Add the flour, a cup at a time until it is easy to handle. It should come together and be slightly sticky. Once it begins to form a ball, but still soft, pour out onto a floured surface and knead several minutes, adding a bit more flour if too sticky. You want the dough to be soft and pliable.
  8. Spray a large bowl with cooking spray. Place dough in the bowl, turning once to coat the dough with some of the oil. Cover with a damp cloth and set aside in a warm place. Let rise until it doubles in bulk.
  9. Preheat oven to 375°F.
  10. When the dough has risen portion and shape into 36 rolls. Tuck into 2 greased 9x13 pans. Cover and let rise for about 20 minutes.
  11. Bake in a preheated oven at 375°F 15 - 20 minutes or until golden.

 

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