Fresh Potato Rolls Delicious
|Dry yeast||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Mashed potatoes||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted flour||8 1⁄2 Cup (136 tbs)|
|Melted butter||3 Tablespoon|
Sprinkle yeast over 1/2 cup warm water; stir until dissolved.
Combine the milk, shortening, potatoes, sugar and salt in large bowl; cool to lukewarm.
Add yeast and eggs, blending well.
Add 1 1/2 cups flour; mix well.
Cover; let rise in warm place for about 1 hour or until bubbly.
Stir in enough remaining flour to make stiff dough.
Turn onto lightly floured board; knead until smooth and elastic.
Place in lightly greased bowl, turning to grease surface.
Cover; refrigerate overnight.
Shape into small balls.
Place in greased and lightly floured muffin tins; brush with melted butter.
Let rise in warm place for 1 hour and 15 minutes or until doubled in bulk.
Bake at 425 degrees for 20 minutes.