Potato Yeast Rolls
|Active dry yeast||4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs), very warm|
|Boiling milk||1⁄2 Cup (8 tbs), hot|
|Shortening/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Mashed potatoes||1 Cup (16 tbs), unseasoned|
|Eggs||2 , beaten|
|Unsifted all purpose flour||3 3⁄4 Cup (60 tbs)|
|Melted margarine||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
Soften yeast in very warm water; set aside.
Pour boiling hot milk into large mixing bowl over shortening, sugar and salt.
Stir until shortening melts.
Stir in potatoes and eggs; cool to lukewarm.
Stir in yeast; then half the flour.
Beat until batter is smooth and thick.
Gradually blend in remaining flour, adding enough to make moderately stiff dough.
Turn dough out onto floured board and knead about 5 minutes until dough is smooth and elastic.
Add flour as needed to keep dough from sticking.
Place in greased bowl, turn dough over to grease top, cover.
Let rise in warm place until doubled in size.
Punch down dough, divide in half.
Cut each half into 12 even-sized pieces and shape into small balls.
Roll each ball in melted butter, then in cornmeal.
Place 1 1/2 apart in greased 8" or 9" cake pans.
Cover and let rise in warm place until doubled.
Preheat oven to 400°.
Bake rolls 15-20 minutes or until golden brown.
Serve warm in napkin-lined basket.