- 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 degrees F. Bake for 20 to 25 minutes or until golden. Brush tops with 2 tablespoons melted butter. Immediately remove from pan. Serve warm.
From the Test Kitchen
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.
Cool rolls completely. Place in an airtight container; cover. Freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition Facts (Pillow Rolls)
- Per serving:
- 202 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 15 mg chol. ,
- 236 mg sodium ,
- 33 g carb. ,
- 1 g fiber ,
- 4 g sugar ,
- 4 g pro.