Potato rolls

Potato rolls

Ingredients/Components

• dry yeast - 2 pkg
• salt - 1 tsp
• mashed potatoes - 1 c
• water warm - 1/2 c
• sugar - 2/3 c
• shortening - 2/3 c
• milk - 1 c
• eggs, beaten - 2 item

*

How to make potato rolls:

*Not too much (soft and sticky dough).

Soften yeast in water; scald milk. Add shortening, sugar, salt and potatoes. Cool to lukewarm. Add yeast. Mix. Add well beaten eggs. Stir in enough flour to make very soft dough. Knead well (with spoon). Put in large bowl to allow for slight rising. Cover and set in refrigerator at least 2 hours. Cut off as needed. Shape, let rise until doubled in a greased muffin tin. May keep dough 2 weeks in refrigerator. Bake at 375° for 10 minutes. Makes 3 dozen small rolls.

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