Potato Pan Rolls



  • 2 medium potatoes, peeled and quartered
  • 1 1/2 cups water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 2 eggs
  • 2 teaspoons salt
  • 6 to 7 cups all-purpose flour


  1. In a large saucepan, bring potatoes and water to a boil.
  2. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  3. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°.
  4. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).
  5. In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes.
  6. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth.
  7. Stir in enough remaining flour to form a soft dough.
  8. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  9. Place in a greased bowl, turning once to grease top.
  10. Cover and let rise in a warm place until doubled, about 1 hour.
  11. Punch dough down and turn onto a floured surface; divide into 30 pieces.
  12. Shape each piece into a ball.
  13. Place 10 balls each in three greased 9-in. round baking pans.
  14. Cover and let rise until doubled, about 30 minutes.
  15. Bake at 400° for 20-25 minutes or until golden brown.
  16. Remove from pans to wire racks to cool.


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