Potato rolls

Potato rolls

Ingredients/Components

• sugar - 1/2 c
• pkg - 1 oz
• milk - 1 c
• salt - 2 tsp
• eggs, beaten - 2 item
• all-purpose flour - 8 c
• warm water - 1/2 c
• mashed potatoes
• shortening or margarine - 3/4 c

How to make potato rolls:

Dissolve yeast in water; set aside. In saucepan, combine milk, shortening and potatoes. Cook and stir over low heat just until shortening is melted. Remove from heat and place in a large bowl with sugar, salt, 2 cups of the flour and yeast mixture. Add eggs, mixing well. Cover loosely and allow to stand for 2 hours (the dough will be like a sponge). Stir in enough of remaining flour to make soft dough. Turn dough out onto floured surface and knead until smooth and elastic, about 6 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Punch down and divide into thirds. On a floured surface, roll each portion into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, 2-inches apart on greased baking sheet. Cover and let rise 30 minutes or until nearly doubled. Bake at 400° for 15 minutes or until golden. Makes 3 dozen.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.