You'll love Grandma's homemade Old Fashioned Yeast Rolls recipe. Make these easy potato dinner rolls for all your holidays and gatherings!
Course Side Dish, Bread, Holiday
Keyword homemade rolls, potato rolls, yeast rolls, old fashioned yeast rolls, old fashioned potato rolls
Prep Time 15minutes
Cook Time 15minutes
Rising Time 6hours
Total Time 6hours30minutes
1/4cupwarm water(about 95º to 110ºF)
2tsp yeast (1 envelope of yeast)
2/3cupbutter, melted and cooled
butter for tops of rolls
Scrub your potato, quarter, and add enough water to cover potatoes by 2". Do not add salt. Bring to a boil and cook until softened, about 10 minutes. Remove potato and mash. Set aside 1 cup mashed potatoes. Pour potato water into measuring cup, and set aside 1 ½ cups potato water to let cool.
In a small bowl or measuring cup, sprinkle yeast over 1/4 cup warm water . Add pinch of sugar to test yeast. Set aside yeast and water.
In a large mixing bowl, combine potato water, sugar, salt and yeast mixture. Begin mixing with dough hook attachment on stand mixer. Add butter and eggs. Continue mixing. Add mashed potatoes, then add flour 1 cup at a time, mixing thoroughly between cups. Stop adding flour after the 6th cup and see if the dough cleans the sides of the bowl. If not, add 1/2 cup of flour at a time until the dough will begin forming a ball. Do not add more than 7 cups of flour. Knead dough in stand mixer for at least 5 minutes or by hand for 10 minutes.
Place dough in lightly greased bowl to rise. Lightly grease top of dough and cover with a towel. Place dough in warm place and let rise for 2 hours (or until double in size).
After first rising, punch dough down. Begin second rise for two hours or until double in size, or refrigerate dough overnight. If refrigerated overnight, place dough in warm place the next morning and let rise for 2 hours.
Then, 2 hours before baking, divide dough into two pieces and continue dividing dough until you have 36 similar sized balls. Place rolls on greased cookie sheet. Cover and let rise in warm place until double in size.
Bake at 400 for 12-15 minutes. Butter tops of each roll after baking to preserve soft crust. Serve warm.
Although this recipe calls for all-purpose flour, I have used Kamut and bread flour with great results.