Golden Potato Rolls
Serving Size : 1
Ingredients for prepare Golden Potato Rolls
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | package | active dry yeast - (1/4 oz.) |
| 1/2 | cup | warm water - (110-115f.) |
| 1 | cup | milk |
| 3/4 | cup | shortening or margarine |
| 1 1/4 | cups | leftover mashed potatoes |
| 1/2 | cup | sugar |
| 2 | teaspoons | salt |
| 8 | cups | to 8 1/2 c a-p flour - divided |
| 2 | | eggs - beaten |
recipe Golden Potato Rolls
Dissolve yeast in water; set aside. In a
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saucepan, combine milk, shortening, and potatoes; cook and stir over low heat just until shortening is melted. Remove from the
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heat and place in a large bowl with sugar, salt, 2 cups
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of flour and the yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (the
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dough will be like a sponge). Stir in enough of the remaining flour to make a
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soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes.
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Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until
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doubled, about 1 hour. Punch down and divide into thirds. On a floured surface roll each portion into
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a 12 inch circle. Cut each circle into 12 pie shape wedges. Beginning at
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the wide end, roll up each wedge. Place rolls, point side down,
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on greased baking sheets. Cover and let rise 30 minutes or until nearly
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doubled. Bake at 400F. for 15 minutes or until golden. Yield: 3 dozen. SOURCE*Noni Ruegner, SaltLake
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City, UT, Country Woman Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93
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