Potato Rolls

These are an addictive, all-American comfort food that’d be just at home at Thanksgiving as they’d be at a 4th of July barbecue. Slightly sweet and perfectly doughy, these deserve their classic status.

  • 1 medium baking potato (about 6 ounces)

  • ½ C hot water (115 degrees F)

  • 2 large eggs, at room temperature

  • ⅔ C sugar (4¼ ounces)

  • 2¼ tsp rapid rise yeast (¼ ounce package)

  • 1 tsp fine salt

  • 4¼ to ½ C all-purpose flour (13⅛ ounces)

  • ½ C unsalted butter (1 stick), at room temperature, plus more for brushing

  • Equipment: 2 (9-inch) round or square cake pans

  • Copyright 2007 Television Food Network, G.P. All rights reserved

See full recipe on Food Network
Potato Rolls photo

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