Mashed potatoes add a silky, dense, but fluffy texture to this dough. I use it for cinnamon rolls, dinner rolls and scones. I’m sure there are endless possibilities. It can be refrigerated for up to 5 days, so you can make all three!
I was looking through my recipes to see what I had for cinnamon rolls. I couldn’t find any of my recipes, but stumbled across a small index card with a recipe for potato scone dough handwritten in black pen about fifteen years earlier.
It was given to me by a neighbor after I had enjoyed an amazing fried scone she had made. I immediately asked for the recipe.
As I read through the recipe, and made the first batch, I realized there were some unnecessary steps, lengthy wait times and better ingredients that would make the recipe even better than it already was.
So, I made it a second time, and was amazed at how quickly I was able to make the recipe, have cinnamon rolls in the oven, scones in the fryer, and yummy things in my tummy!
They each had fluffy insides with crisp outsides. I used a brown sugar-cinnamon mixture to make sure I had a gooey filling for the cinnamon rolls, and made a raspberry honey-butter for the scones.
I’m making myself hungry again!
| Servings | Prep Time |
| 2 dozen | 15 mins |
| Passive Time |
| 2 hours |
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Mashed potatoes add a silky, dense but fluffy texture to this dough. I use it for cinnamon rolls, dinner rolls and scones. I'm sure there are endless possibilities. It can be refrigerated for up to 5 days. This recipe was adapted from my old neighbor, Mindy.
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- 2 C milk any kind
- 1/2 C mashed potatoes instant is fine
- 1/2 C butter cut into pieces
- 1/3 C Sugar
- 1 pkg rapid rise yeast or 2 tablespoons
- 4 1/2-5 C all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Warm milk to about 90 degrees. Remove 1/2 cup of the milk and place in a small bowl. Add 1 tablespoon of the 1/3 c sugar and the yeast. Stir slightly and allow about 5 minutes to work. It should become frothy.
- While yeast is working, continue to warm the remaining milk to 150 degrees. In the meantime, place butter pieces into a large bowl then add the hot milk, stir until butter is melted. Add sugar, mashed potatoes and yeast mixture and blend together.
- Add one cup of flour, the salt, baking powder, and soda, stir, then add 3 more cups of flour, one at a time. Blend completely. The dough will be very sticky.
- Turn mixture out onto a floured surface and knead in 1/2 to 1 cup more flour until dough is just slightly sticky.
- Spray a clean glass bowl with cooking spray and place dough inside. Spray the top of the dough with cooking spray and cover with plastic wrap for 2 hours, or until doubled. Bake or fry in your intended recipe, or place in the refrigerator for up to five days until you're ready to use it.
Laura
So if you are using Instant potatoes, do you need to make it before adding to the recipe or do you just add in the flakes?
Suzy
Great question. I make them before. if you add the flakes, it will suck up too much liquid and make them dry.