(KUTV) Butter Potato Rolls
Recipe produces 2 dozen; cooking time is 3 hours.
"Growing up in Idaho, I have had my share of potatoes. These amazing butter potato rolls are a favorite of mine and they go perfect with any meal. My favorite is making sandwiches on them after Thanksgiving." - Chef Bryan
- 2 cups milk
- 8 tbsp butter, melted
- 1/2 cup sugar
- 2 large eggs
- 1 cup potato flour or instant mashed potatoes or 2 cups mashed potatoes
- 2 tbsp instant yeast
- 6 cups all purpose flour
- 2 tsp salt
- extra melted butter for brushing
- In a large sauce pan, add the milk, butter and sugar. Bring to a boil while stirring, remove from the heat and let cool to room temperature.
- While the milk is cooling, in a separate bowl add the potato flour, instant yeast, all purpose flour and salt. Whisk together to combine.
- When the milk has cooled, whisk the egg into it and add it to the flour mixture.
- Knead for about 10 minutes or until a soft dough develops. Transfer to a large bowl that has been sprayed with vegetable spray, cover and let double in size.
- Divide the dough in half and roll one half of the dough into an 8x12 rectangle. Brush with melted butter,
- Cut the rectangle in half lengthwise. Fold each each rectangle over on itself lengthwise and pinch the ends together. Cut each rectangle into 4 pieces (about 3 inches each).
- Spray a 9x13 pan with vegetable spray and place the prepared rolls into the pan. Cover and let them proof for about 30 minutes.
- While the rolls are proofing, preheat your oven to 350 degree’s. Brush the rolls with with melted butter and place them in the oven. Bake for about 30 minutes or until golden brown and the rolls are cooked through.
- Remove from the oven, let cool, serve and enjoy!
Chef Bryan Woolley is Americas longest running consecutive TV chef. With almost three decades behind him, he continues creating culinary masterpieces for the home chef!