Potato Puff Rolls
|Scalded milk||3⁄4 Cup (12 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (At 105 To 115 F)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Egg||1 , lightly beaten|
|Mashed potatoes||1 Cup (16 tbs) (Lukewarm, Unseasoned)|
|Sifted flour||4 Cup (64 tbs)|
|Melted butter/Margarine||2 Tablespoon|
Mix milk, shortening, sugar, and salt and cool to lukewarm.
Pour warm water into a warm mixing bowl, sprinkle in yeast and stir to dissolve.
Add cooled mixture, egg, potatoes, and 2 cups flour and beat well.
Mix in remaining flour and knead on a lightly floured board until satiny and elastic.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover and chill in refrigerator at least 3 hours or overnight.
Knead dough lightly 1 minute, then divide in half.
Roll 1 portion on lightly floured board to a thickness of 1/2" and cut in rounds with a 2" cutter.
Brush tops lightly with butter and fold in half, pressing edges together lightly.
Arrange rolls 1" apart on greased baking sheets.
Repeat with remaining dough.
Cover rolls and let rise in a warm, draft-free place until almost doubled in bulk, about 1/2 hour.
Meanwhile preheat oven to 400° F.
Bake rolls 15-17 minutes until golden brown.