Golden Potato Rolls
Yield
12 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 pk Active dry yeas |
yeast, active dry
|
*
|
|
| ½ | cup |
water
warm |
|
| 1 | cup |
milk
|
|
| ¾ | cup |
vegetable shortening
or margarine |
*
|
| 1 ¼ | cups |
mashed potatoes
left over |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 8 ½ | cups |
all-purpose flour
, divided |
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
yeast, active dry
|
*
|
||
| 118 | ml |
water
warm |
|
| 237 | ml |
milk
|
|
| 177 | ml |
vegetable shortening
or margarine |
*
|
| 296 | ml |
mashed potatoes
left over |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 2 | l |
all-purpose flour
, divided |
|
| 2 | large |
eggs
beaten |
|
Directions
Dissolve yeast in water; set aside.
In a saucepan, combine milk, shortening, and potatoes; cook and stir over low heat just until shortening is melted.
Remove from the heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture.
Add eggs; mix well.
Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).
Stir in enough of the remaining flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a 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 shape wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, on greased baking sheets. Cover and let rise 30 minutes or until nearly doubled. Bake at 400℉ (200℃). for 15 minutes or until golden.
