So, Friday was the loaded baked potato bar day at my mom’s school. She was in charge of the baked potatoes, so she got up Friday morning and baked off 42 potatoes. Then school was cancelled because of icy streets. Yeah. My family was stuck with 42 baked potatoes. Mama made a massive pot of loaded baked potato soup, which was divine, but we cannot get through it all. Then, she scooped out the innards of the remaining potatoes and froze the skins for loaded potato skins to enjoy during the Super Bowl, which the Colts will win. Now, all we had left was a large bowl of potato guts, defiantly taking up too much room in the fridge. So, yesterday I made mashed potato rolls. Now, they aren’t the most perfect-looking rolls, but oh-my-goodness are they buttery, oh-so-soft, and delicious.
2/3 cup of granulated sugar
2/3 cup room-temperature butter
1 cup mashed potatoes (not instant; real stuff makes a difference!)
2-1/2 teaspoons salt
2 packages (1/4 oz. each) active dry yeast
1-1/3 cups warm water, divided
6 to 6-1/2 cups all-purpose flour
In a large mixing bowl, cream the sugar and the butter. Add potatoes, salt and eggs. In a small bowl, dissolve the yeast in 2/3 cup of the warm water; add to creamed mixture. At this point, your batter may look strange. Beat in 2 cups of flour and the remaining warm water. Continue to add flour until a soft dough forms. Shape it into a ball; do not knead. Place in a greased bowl, turning once to grease the top. Cover and let dough rise in a warm place until doubled, about 1 hour. Punch dough down; roll scoops of dough into balls and arrange in either 9-inch round baking pans, a greased jelly roll pan, or a glass baking dish. Cover and let rise until doubled, about 30 minutes. Bake the rolls at 375 degrees for 20-25 minutes. Remove from the pans to cool on wire racks. This recipe yields about 45 rolls, depending on the size you make them.