Sage's Perfect Potato Roll

Submitted by Breanna Gibby - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 1 Tbsp. active dry yeast
• 1 1/2 cups warm water
• 2/3 cup sugar
• 2 tsp. salt
• 2/3 cups melted butter (10 1/2 Tbsp.)
• 2 eggs room temp
• 1 cup prepared mashed potatoes
• 6 -7 cups bread flour

Instructions

1. Dissolve yeast in warm water with sugar, about 10 minutes. Add salt, butter, eggs, and mashed potatoes. Mix well. Add the flour, one cup at a time, kneading well in between. You may need anywhere from 6 to 7 cups. Knead for about ten minutes, until the dough no longer sticks to the side of the bowl and is smooth and elastic. Cover and let rise, 1 hour.
2. On a countertop dusted with flour, dump out the dough. Divide dough in half. Roll each half into a large circle. Using a pizza cutter, cut the dough like a pizza into 16 triangles, or 32 total triangles. From the outside in, roll up the dough into a crescent shape. Lay on a greased cookie sheet and cover with a clean dish towel. Let rise for 60-90 minutes or until doubled in size. Bake at 375° F for 15 to 20 minutes. Remove when tops are golden brown. ENJOY!