Potato Rolls
Potatoes add a slightly sweet flavor to bread rolls. They cook up light and fluffy with a golden-brown crust. A great addition to any meal, Enjoy!
Servings: 3 dozen
Ingredients
- 1 pkg. active dry yeast
- 1/2 c. lukewarm water 110 degrees
- 1 c. scalded milk
- 1/3 c. butter
- 1/3 c shortening
- 1/2 c. granulated sugar
- 1 tsp. salt
- 1 c. mashed potatoes
- 2 eggs lightly beaten
- 6-7 c. all-purpose flour
Instructions
- In a large bowl, dissolve the yeast in lukewarm water.
- In a saucepan, heat the milk over medium heat until scalded. Remove from the heat and add butter, shortening, sugar, salt, and mashed potatoes to the scalded milk.
- When cool, add the milk mixture and eggs to the yeast, whisking thoroughly. Stir in enough flour to make a stiff dough. Pour the dough into a buttered bowl, cover, and place in the refrigerator for several hours or overnight.
- When ready to make rolls, punch down the dough and form it into rolls. Place the rolls into two lightly greased 9x13-inch baking dishes. Cover and let rolls rise for about 2 ½ hours. Bake at 400 degrees for 10-12 minutes or until golden brown.
Notes
Cook's Note: This dough makes wonderful cinnamon rolls too.
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