Saturday, April 10, 2010

Northwest Hot Rolls

I'm breaking the lunch lady rules and sharing another school recipe with you! This one's been in use for a LONG time... probably longer than I have been alive. It originated from an excellent cook and former lunch lady Irene Paulie. She happens to be my Uncle Homers mother. Aren't you glad I didn't eat it with my lunch so I could bring it home to take a picture of it? I knew I couldn't share this recipe with you if I didn't have a picture! These rolls are unlike any I have made at home. They make perfect use of leftover mashed potatoes. The dough rises really well and makes big, fat, hot rolls and cinnamon rolls. I know you're going to love these. Enjoy :)

2 cups warm water
1/2 cup sugar
1/3 cup yeast

1 lb butter
7 cups milk
1 1/2 cups sugar
1/4 cup salt

2-3 cups leftover mashed potatoes (instant works)
9 eggs
20 cups flour

Mix the First ingredients and set on top of stove. You want the mixture to foam up. In a saucepan heat the Second ingredients until butters just melted. You do not want it to get to hot. Using a large mixer with a dough hook mix the mashed potatoes with eggs. When they are well mixed add the First ingredients and Second ingredients. When well combined slowly add flour and mix until dough comes away from the bowl and isn't sticky (You may need to add a little more flour). Put in a large greased bowl and set on stove. Cover and let rise about 1 hour or until doubled. Break off dough balls (I did balls that were a little bigger than a golf ball) and put into greased baking sheets. Let rise until doubled. Bake at 350 until the tops are browned and they sound hollow when tapped.

This makes around 70 rolls, so do the math accordingly and cut the recipe to suit your needs!


Lisa said...

wow, those look perfect!! I'm definitely giving these a try!

April said...

These look great, and what a neat way to use up leftover mashed potatoes!

Annie Jones said...

I'll have to try these. Our school cooks in Warsaw made the best rolls back in the day. Makes me miss school. LOL!

Willoughby said...

These look so good! I wonder how they would turn out if you used flavored instant mashed potatoes, like the garlic or cheddar flavor. Sounds like a fun, tasty experiment!

Kim said...

Oh yum! These look so fluffy and delicious. I've seen a couple recipes for rolls made with mashed potatoes and I'm definitely intrigued.

Krista said...

Does anyone want to take a stab at cutting this down to say 10 rolls??

teresa said...

potato rolls are great, i'll definitely have to try these!

Heidi said...

Krista- I would recommend cutting this in 1/2 and then making 1/2 the dough into rolls and the other 1/2 into cinnamon rolls.

Me, Myself and Pie said...

Yum!!! These look so good. We had rolls like this at my high school (but I doubt it was the same recipe). I used to dip them in ranch dressing. mmmm.

Marisa said...

These look amazing!!! The rolls were my favorite part of school I can imagine that these are awesome!

Lynn said...

Oh I'll bet these are outstanding! I made mashed potato rolls for the first time the Thanksgiving before last, when I had pounds and pounds of leftover potatoes. I couldn't believe how good they were! These sound like they're certainly tried and true, if they come from the lunch lady ;)

Kathleen said...

Yum! These look really delicious!

Tiffanee said...

These do look delicious! I remember back when the school lunches were it is kindof scary. Thanks for sharing!

As for the "slime" I have not tried chocolate pudding, but I am thinking a raspberry/chocolate might taste good. I will have to try it and let you know!!
Thanks for stopping by!!

Alexis AKA MOM said...

LOL you're so naughty ... lol :)

I'm so saving this one!

Katy ~ said...

Heidi, you did great not eating this beautiful roll. I don't know that I could have resisted as I love bread so much. Mashed potato rolls are nice aren't they? Shall have to make this, perhaps for a a family gathering when we see the Grands. I just love wowing them with goodies, and I know everyone would LOVE these.