Mashed Potato Rolls Recipe
Accidentally deleted this recipe, so here it is again. It's my favorite, go-to general purpose recipe for dinner and sandwich rolls, because they last longer than a day, due to the potatoes in them. Add fresh herbs and garlic for Italian and comfort foods, or substitute mashed sweet potatoes for the russets. Keep the dough in the fridge after punching down the first rise, and take out what you want to bake. Dough lasts about 3 days. If you want to freeze some dough for later (a week or less), place it in a ziplock bag after the 1st rise, punched down. Remove later, let come to room temp, shape, let rise an hour or more. This batch will not be exactly like the 1st, as freezing does affect yeast; however, the bread will taste just as delicious. These are also called icebox or refrigerator rolls, and this recipe makes 28-32.
Cook Eat Share
1230 mins (prep 15, cooking 1215)