potato rolls

potato rolls
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup scalded milk, cooled
  • 1/2 cup prepared mashed potatoes
  • 1/4 cup vegetable shortening
  • 1/4 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 egg, beaten
  • 4 1/2 cups all-purpose flour


  1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  5. Grease 2 baking sheets.
  6. Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
  7. Preheat oven to 400 degrees F (200 degrees C).
  8. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

03/23/2017
potato rolls, Rolls and Buns recipe PT10M PT2H 6 435 calories

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