These sweet yeast rolls are rich, yet light, thanks to the mashed potatoes. Serve them with the butterscotch topping for a sweet treat at breakfast.

Source: Midwest Living


Recipe Summary

25 mins
1 hr 30 mins
12 mins
2 hrs 7 mins
36 rolls


Ingredient Checklist


Instructions Checklist
  • Cook potatoes in 2 cups boiling water until tender. Using a slotted spoon, remove potatoes, reserving water. Mash potatoes; put in a 2-cup measure. Add enough of the reserved water to the measure to equal 2 cups. Set aside.

  • In a small bowl, combine the 1/4 cup warm water and yeast. Let stand until the yeast is dissolved.

  • In a large bowl, beat together the potato mixture, the yeast mixture, the 6 tablespoons melted butter, the granulated sugar, eggs, and salt with an electric mixer on low speed. Beat in 2 cups of the flour on low speed for 30 seconds, scraping the side of the bowl. Then, beat on high speed for 3 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn 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).

  • Place dough in greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled (1 hour).

  • Grease thirty-six 2-1/2-inch muffin cups. Place 1 tablespoon Butterscotch Topping in each muffin cup.

  • Punch dough down. On lightly floured surface, divide dough into two equal portions. Let rest 10 minutes. Roll one portion to an 18x12-inch rectangle.

  • Brush with half of the 1/4 cup melted butter. Combine the 1 cup brown sugar and the cinnamon; sprinkle half of the mixture over buttered dough. Tightly roll up dough into a spiral, starting from one of the long sides. Cut roll into 1-inch slices. Repeat with remaining dough, butter and the sugar mixture.

  • Place slices on topping in muffin pans. Cover and let rise until doubled (30 minutes). Place muffin pans on baking sheets, in case mixture bubbles over.

  • Bake in a 375 degree F oven for about 12 minutes or until golden. Cool in pan for 5 minutes. Invert onto serving platter. Serve warm. Makes 36 rolls.


To reheat rolls, wrap in foil and place on a baking sheet. Bake in a 300 degree F. oven for 6 to 8 minutes.