KATIE’S POTATO ROLLS
(About 36 rolls)
1 pkg. (2¼ tsp.) active dry yeast
1½ cups warm water (105º)
2/3 cup granulated sugar
1½ tsp. salt
2/3 cup shortening (NOT butter
flavored)
2 eggs
1 cup lukewarm mashed potatoes*
7 to 7½ cups all-purpose flour
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45º or below. (Keep covered.)
Punch dough down; divide into 36 equal parts and place in greased pan. Let rise in a warm, draft-free place for 1½ hours. Bake at 400º for 15 to 25 minutes until golden brown. Note: These rolls freeze very well.
* Boil potatoes in unsalted water until done, drain and mash without milk or butter for this recipe.
Okay, in recent years I have added all the roll ingredients to my bread machine and let it knead it. No first rise. I just remove the dough as it has been kneaded properly, then refrigerate as directed.
Love, love, love these rolls.
Enjoy. The holidays are just about upon us.
(About 36 rolls)
1 pkg. (2¼ tsp.) active dry yeast
1½ cups warm water (105º)
2/3 cup granulated sugar
1½ tsp. salt
2/3 cup shortening (NOT butter
flavored)
2 eggs
1 cup lukewarm mashed potatoes*
7 to 7½ cups all-purpose flour
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45º or below. (Keep covered.)
Punch dough down; divide into 36 equal parts and place in greased pan. Let rise in a warm, draft-free place for 1½ hours. Bake at 400º for 15 to 25 minutes until golden brown. Note: These rolls freeze very well.
* Boil potatoes in unsalted water until done, drain and mash without milk or butter for this recipe.
Okay, in recent years I have added all the roll ingredients to my bread machine and let it knead it. No first rise. I just remove the dough as it has been kneaded properly, then refrigerate as directed.
Love, love, love these rolls.
Enjoy. The holidays are just about upon us.