Potato Rolls

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Be sure to add all the yeast! It says to only add half.

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Amazing! I've made this recipe twice now. Each time I've altered it by using sweet potato on the first run, and Okinawa potatoes on the second. The Okinawa potato gave the rolls a light purplish hugh and a sweeten complexity and soft texture.

This recipe is very forgiving since I proofed it in the fridge overnight, formed it the following morning, then let it proofed again one more night in the fridge. On the Day I baked it I let it doubled in size in a warm oven with a dish of hot water on the bottom rack for 30 minutes.

Baked it at 375 for no more then 18-20 mins. They came out perfect! I made them for my grilled tri-tip sliders.

Cheers!

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I did everything exactly like it said. They rose and everything went well but I thought the flavor was awful. No one in my family would eat them. I'm not sure what the problem is.

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The rolls are great. I made them twice and the last time I took them to my sister's house for dinner. She said they tasted like the rolls we used to get from the bakery when we were little girls. I beamed with pride because we have been trying to duplicate them for a long time. I would have given more stars, but the baking time and temperature on the recipe are off. I almost burnt the first batch. I reduced the oven temp to 350 & the baking time to about 15 minutes and they came out fine.

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I have been making these rolls for years now and they turn out great every time. The first time I made them for my family they thought that they had come from a restaurant. They could not believe I had made these myself.
The recipe called for too much flour so I adjusted it. I bake them at 350 for 20 minutes instead of 40 minutes. Then, right after baking I brush the rolls with butter and honey. Always delicious!

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Have made these at least 4 or 5 times now after my sister introduced me to the recipe, and people RAVE about them every time. Best rolls in my repertoire.

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If you use a bread machine you can make the machine do ALL the work for you till final rise and tuck for baking.Just pinch the dough off and roll and place in baking dish, cover, let rise and bake, Why read intermediate/difficult with bread machines that work Great!

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Itried this recipe and the rolls were delicious! I definitely will make them again and again!!! Love them!

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I DID TRIED THE RECIPE TWICE, BOTH TIMES THE ROLLS WERE PREFECT, FLAKY, LIGHT AND VERY TASTY, THE SECOND TIME I DOUBLED THE INGREDIENTS TO YIELD MORE ! LOVED THE RESULTS.

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This is the first roll recipe that has not only risen beautifully but tasted wonderful as well. I followed the directions exactly. My family thought they came from a restaurant.