Recipes and Cooking Pillow Rolls 5.0 (1) Give leftover mashed potatoes new life in these light-as-air homemade rolls. Freeze a batch for up to two months so you can defrost and enjoy potato rolls to pair with dinner on even your busiest evenings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 16, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 2 hrs Stand Time: 10 mins Rise Time: 40 mins Bake Time: 20 mins Total Time: 3 hrs 40 mins Servings: 15 Yield: 15 rolls Jump to Nutrition Facts Ingredients 4 ¼ - 4 ¾ cup all-purpose flour 1 package active dry yeast 1 ½ cup warm water (120°F to 130°F) ½ cup mashed cooked potato* ⅓ cup butter, melted ¼ cup sugar 1 ¼ teaspoon salt 2 tablespoon butter, melted Directions In a large mixing bowl combine 2 cups of the flour and the yeast. Add the warm water, mashed potato, 1/3 cup melted butter, sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and chill for 2 to 24 hours. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. Using lightly floured hands, divide dough into 15 pieces. Shape pieces into balls. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 40 minutes). Preheat oven to 400°F. Bake for 20 to 25 minutes or until golden. Brush tops with 2 tablespoons melted butter. Immediately remove from pan. Serve warm. *Tip: For 1/2 cup mashed cooked potato, peel 1 small red-skin or russet potato (6 ounces); cut into quarters. In a covered small saucepan cook potato in enough boiling, lightly salted water to cover for 15 to 20 minutes or until very tender. Drain; cool slightly. Mash with a potato masher or an electric mixer. Or use 1/2 cup leftover mashed potatoes or refrigerated mashed potatoes. To Store: Cool rolls completely. Place in an airtight container; cover. Freeze for up to 2 months. Thaw at room temperature before serving. Rate it Print Nutrition Facts (per serving) 202 Calories 6g Fat 33g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 202 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 236mg 10% Total Carbohydrate 33g 12% Total Sugars 4g Protein 4g Vitamin C 2.4mg 12% Calcium 10.1mg 1% Iron 1.8mg 10% Potassium 97mg 2% Folate, total 76.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.