These mashed potato rolls are light as a feather and require no kneading! Bake up a batch for a holiday or any day!
Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes.
Sift together flour and salt; mix in potato flakes.
In a mixer bowl, combine yeast mixture, warm milk, butter and egg. Slowly beat in potato-flour mixture, one half cup at a time, until a soft dough is formed. If dough is sticky, add more flour, 2 tablespoons at a time until dough pulls away from sides of bowl and is easy to handle.
Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk.
Preheat oven to 425 degrees F.
Turn out on a lightly floured board and roll 1/2 thick. Cut into 2 inch rounds with a floured biscuit cutter or cut into squares and roll up crescent style.
Place on greased baking sheets and let rise in a warm place for 45 minutes.
Bake for 25 minutes. Serve warm.
Per Serving: 105 calories; protein 2.9g; carbohydrates 17.2g; fat 2.6g; cholesterol 15mg; sodium 86.9mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.