Friday, August 3, 2007

Potato Rolls

Ingredients:
  • 2 packages of yeast ( 2 and 1/2 teaspoons)
  • 1/2 cup warm water
  • 1 cup mashed potatoes, cold. (you can use instant potatoes)
  • 2 cups milk, scalded
  • 8 cups flour
  • 1/2 cup shortening
  • 3 eggs
  • 2/3 cup sugar
  • 2 teaspoons salt

Soften the yeast in the 1/2 cup of warm water. In a bowl, mix together softened yeast, potatoes, milk, shortening, eggs, sugar, salt and 4 cups of the flour. Mix together with a mixmaster until smooth. Add the remaining flour 1 cup at a time and knead well until mixed. You may need to add a little more flour to make a dough that you can handle, but not more than 1/2 a cup more. Turn the dough into a greased bowl and let it raise until double. Divide the dough into thirds and roll out in a circle onto a floured board. Brush with melted butter and cut into 16th. Roll them up as you would croissants. Place rolls on a greased pan and let raise for about 1 hour or until doubled in size. Bake at 350 for about 15-20 minutes.

48 rolls: I freeze these and use them as I need them. These are BY FAR the best dinner roll recipe I have ever tasted. We have also used the dough for breadsticks and pizza crust because it is sweet.

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