I have so many recipes that I am behind in blogging! Between sick kids, ER visits, a week off school, and pregnancy, I am behind getting some new recipes we enjoyed blogged, so I can remember them! Hopefully, I will get caught up this week.
For Thanksgiving this year, I tried not one, but 2 new roll recipes! I’ve wanted to try a Potato Flake roll recipe for awhile now, and figured Thanksgiving was the perfect time to try one out. These were delicious rolls. We made them the same time as the turkey, so ours got a little steamed, but they were still yummy! I am anxious to try making them again, when they won’t get steamed 🙂
I made the roll dough the day before thanksgiving, allowed the dough to rise, then shaped, placed into a 13×9 pan, and then put them in the refrigerator overnight. In the morning, I simply let them come back to room temperature and rise – about 2 hours. Unfortunately, in the fridge, since there was soooo much stuff in there for thanksgiving, something smashed a few of the rolls, giving them a funny shape. I am going to have to take pictures again, sometime they aren’t smashed, or steamed by the turkey!
I may try to make them again this week 🙂 Mmmm… Rolls! Nothing like homemade, fresh rolls!
Ingredients:
- 1 1/4 cups warm water
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 1/4 tsp yeast
- 3 cups flour
- 1/2 cup instant potato flakes
- 1 1/2 tsp salt
Directions:
In your stand mixer (or large bowl), mix water, oil, sugar, and yeast together until the yeast dissolves. With the dough hook (or by hand), add in the flour, potato flakes, and salt. Mix until combined, and then knead (by hand or allow your mixer to do the work) for about 6 minutes. The dough should be smooth and come away from the sides of the bowl. Allow to rise and double in size – about an hour in a half to 2 hours. Divide the dough into 12 equal pieces and place on a baking sheet or pan. Cover with plastic wrap and allow to rise again (or place in the refrigerator before allowed to rise. Simply bring to room temperature and allow to rise before you are ready to bake them – about 2 hours or so). Heat the oven to 400 degrees and bake until golden brown for about 15 minutes. I brushed them with butter after about 10 minutes of cooking.
Eat and Enjoy
Ingredients
- 1 1/4 cups warm water
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 1/4 tsp yeast
- 3 cups flour
- 1/2 cup instant potato flakes
- 1 1/2 tsp salt
Instructions
- In your stand mixer (or large bowl), mix water, oil, sugar, and yeast together until the yeast dissolves.
- With the dough hook (or by hand), add in the flour, potato flakes, and salt.
- Mix until combined, and then knead (by hand or allow your mixer to do the work) for about 6 minutes.
- The dough should be smooth and come away from the sides of the bowl.
- Allow to rise and double in size - about an hour in a half to 2 hours.
- Divide the dough into 12 equal pieces and place on a greased baking sheet or pan.
- Cover with plastic wrap and allow to rise again (or place in the refrigerator before allowed to rise. Simply bring to room temperature and allow to rise before you are ready to bake them - about 2 hours or so).
- Heat the oven to 400 degrees and bake until golden brown for about 15 minutes. I brushed them with butter after about 10 minutes of cooking
