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White Lily

Potato Rolls


45 min


15 min


48 rolls


2 potatoes peeled and quartered1 large egg lightly beaten
1 cup milk 2 tsps. salt
1 pkg. active dry yeast 6 1/2 cups White Lily® Enriched Unbleached Bread Flour
1/2 cup sugar Crisco® Original No-Stick Cooking Spray
2/3 cup Crisco® Pure Vegetable Oil 1/4 cup butter melted


  1. 1.
    COOK potatoes in boiling water about 20 minutes or until tender. Drain potatoes, reserving 1/2 cup potato water. Combine potato water and milk; heat until warm (105° to 115°F). Stir in yeast and sugar. Let stand until dissolved.

  2. 2.
    MASH potatoes to equal 1 cup. Combine potatoes, oil, egg, salt and yeast mixture. Blend well. Add enough flour to make a stiff dough. Turn onto lightly floured surface. Knead 10 minutes, adding more flour if needed.

  3. 3.
    COAT large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with towel or plastic wrap. Let rise in warm place about 1 1/2 hours or until double in size.

  4. 4.
    COAT four 9-inch round cake pans with no-stick cooking spray. Divide dough into 4 equal pieces, then each quarter into 12 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 12 balls, smooth side up, in each prepared pan. Cover. Let rise in warm place 20 to 30 minutes or until double in size.

  5. 5.
    HEAT oven to 400°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Remove from pans. Serve warm.