Rolls: Potato Roll Recipes by Monsterdog

posted by Monsterdog 06-26-101 5:18 AM

Dough for Batter Rolls

2 pkgs. active dry yeast
2 c. warm water (110 to 115F)
1/2 c. sugar
1/4 c. shortening or margarine
1 egg
2 tsp. salt
6-1/2 c. sifted all-purpose flour (about)


Sprinkle yeast on warm water in large mixer bowl; stir to dissolve. Add sugar, shortening, egg, salt and 3 c. flour. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping sides and bottom of bowl occasionally. Or beat by hand until smooth.

With spoon heat in enough remaining flour, a little at a time until soft dough is easy to handle. Place in greased bowl; turn dough over to grease top. Cover with aluminum foil; place to refrigerator at least 2 hours* before using. Dough may be kept as long as 3 days, but punch it down occasionally as it rises. Use in the following recipes.

* longer gives more time to rise, I usually leave overnight.



Irish Pan Rolls

1/4 Dough for Batter Rolls
1/4 tsp. garlic salt
1 tblsp. melted butter or margarine
1 1/2 tblsp. finely snipped parsley


Shape dough in 1” balls. Place in lightly greased 8” round layer cake pan. Cover; let rise in warm place until double, about 35 minutes.

Combine garlic salt and butter. Brush lightly over tops of rolls. Sprinkle with parsley, cut fine with scissors. Cover; let rise about 5 minutes.

Bake in hot over (400F) 15 minutes, or until done. Remove from pan and place on rack.

Makes about 18 rolls



Italian Crescents

1/4 Dough for Batter Rolls
2 tblsp. ketchup
2 tblsp. grated Parmesan cheese
1 tsp. oregano


Roll dough into 12” circle. (Circle will be about 1/4” thick.) Spread with ketchup; sprinkle with cheese and oregano. Cut in 12 or 16 pie-shaped pieces. Beginning at wide or rounded end, roll up. Place, point side down, on greased baking sheet. Curve and let rise in warm place until just doubled, about 30 minutes.

Bake in hot over (400F) 15 minutes, or until done.

Makes 12-16 rolls.



Poppy Seed Cloverleafs

1/4 Dough for Batter Roll
1 egg yolk
2 tblsp. water
Poppy seeds


Form small pieces of dough into 3/4” balls. Place 3 balls in each greased muffin-pan cup.

Mix egg yolk and water; brush over tops of rolls. Sprinkle with poppy seeds. Cover and let rise in warm place just until doubled. about 30 minutes.

Bake in hot over (400F) 12 minutes, or until browned.

Makes about 12 rolls


*** You will need 1 cup of extremely well mashed or whipped potatoes, with no seasoning.

Follow the directions for the basic dough with these exceptions
• Proof the yeast first in 1 cup of water.
• Mix mashed potatoes with 1 cup of scalding milk. Make sure you get the lumps out.
• Add more salt if you like, maybe about 1/2 tsp. extra
• Start with about 2-1/2 cups flour
• Mix the proofed yeast and the potato mixture into the dry ingredients. And continue with the rest of the recipe.

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