• Tommy Centola

Potato Rolls from the Palace Cafe

These rolls are great as a roll for dinner. They also work well for making mini muffulettas.


2 tablespoons Sugar

1 tablespoon Instant Dry Yeast

1/4 cup Water

1/2 cup Milk

1/4 cup (1/2 stick) Butter, softened

1 Egg

1 1/4 cups mashed cooked Potatoes

3 cups All-purpose Flour

1 teaspoon Salt


Sprinkle the sugar and yeast over the water in a mixing bowl fitted with a dough hook and let stand until the mixture bubbles. Add the milk, butter, egg, potatoes, flour, and salt. Mix at medium speed to form a slightly sticky doing.

Place dough on a work surface lightly dusted with additional flour and sprinkle the top liberally with flour. Knead briefly; the dough should be soft and sticky. Place in a greased bowl, turning to coat the surface. Cover loosely with plastic wrap and let rise in a warm place for 20 to 30 minutes or until doubled in bulk.

Punch down the dough on a floured surface and shape into 24 balls. Place in greased muffin cups. Cover loosely with plastic wrap and let rise in a warm place for 20 to 30 minutes or until doubled in bilk. Bake at 350℉ fo 25 to 30 minutes or until golden brown.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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