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Fresh Potato Rolls Delicious

Southern.Crockpot's picture
  Dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄2 Cup (8 tbs)
  Scalded milk 2⁄3 Cup (10.67 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Hot mashed potatoes 1 Cup (16 tbs) (Fresh Hot)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Eggs 3 , lightly beaten
  Sifted flour 8 1⁄2 Cup (136 tbs) (Approximately)
  Melted butter/Margarine 3 Tablespoon

Sprinkle the yeast over warm water and stir until dissolved.
Combine the milk, shortening, potatoes, sugar and salt in a large bowl and cool to lukewarm.
Add the yeast and eggs and blend well.
Add 1 1/2 cups flour and mix well.
Cover and let rise in a warm place for about 1 hour or until bubbly.
Stir in enough remaining flour to make a stiff dough.
Turn onto a lightly floured board and knead until smooth and elastic.
Place in a lightly greased bowl and turn to grease surface.
Cover and refrigerate overnight.
Shape into small balls.
Place in greased and lightly floured muffin tins and brush with melted butter.
Let rise in a warm place for 1 hour and 15 minutes or until doubled in bulk.
Bake at 425 degrees for 20 minutes.
About 40 medium rolls.

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