Mom always made homemade bread and rolls as I was growing up. My favorite recipe was Mom’s Potato Rolls. I love the texture she got from using potatoes in her recipe, and they were always so full of flavor!
I wanted to make hamburgers for dinner over the weekend but had no buns. I also wanted to make Mom’s Potato Roll recipe, so I combined the two and made Potato Hamburger Buns!
When mom made her bread and rolls, she tended to make it in large batches for our family of five. After all, we all loved it and would fight over who would get the warm “heel” once the bread was cool enough to cut and have a slice. I swear we must have been like vultures standing around waiting for our nice warm slice of bread.
Because I grew up with this, the smell of bread baking can make me homesick for younger days, warm bread and my Mom. However, now that I’m older and it’s just Grumpy and me, there’s no fight over who gets the heel! 😉 I still miss my mom though and look forward to every visit home where I can walk into her home and feel like I never left and will always belong!
Since this was Mom’s recipe, I never thought about the fact that it was going to be a huge batch of dough. So I made 1 large loaf and a couple mini loaves as well as hamburger rolls! I ended up adapting my mom’s recipe some because I did not have the soy flour or wheat germ, but in any case, the rolls and bread turned out delicious! I also used less flour. Her original recipe calls for 8 cups of flour, I used more along the lines of 6-1/2 -7 cups.
Mom’s Potato Rolls
Author: Gwen Law (my mom!)
Serves: 3 loaves or 36 rolls
Mom’s recipe – makes a lot of dough! I adapted this by using flax in place of wheat germ and whole wheat pastry flour in place of soy – as I did not have either ingredient.
1 package Instant yeast
1-1/2 cups warm water
1/3 cup sugar
1/3 cup butter, melted
8 cups flour (as needed, you may need less)
1 cup warm mashed potatoes, firmly packed
1-1/2 tsp salt
1/2 cup whole wheat pastry flour
1/2 cup flax meal
Beat together sugar and eggs. Melt the margarine and add to sugar mixture with water. Place 2 cups flour in sifter with yeast, salt and whole wheat pastry flour. sift altogether into liquid mixture and eat with electric mixer.
Add mashed potatoes and flax meal, beating until smooth. With wooden spoon, stir in enough remaining flour so dough is able to be placed on a floured surface. Knead until dough is elastic and not sticky. Return dough to oiled bowl and cover with plastic wrap. Rise until doubled. Punch down, shape into rolls or loaves. Bake at 350 for35-45 minutes or until bread/rolls are golden brown.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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