Brown And Serve Potato Rolls
|All purpose flour||5 1⁄4 Cup (84 tbs)|
|Active dry yeast||1 Tablespoon (1 Envelope)|
|Cooked mashed potato||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
In large mixer bowl combine 2 cups of the flour and the yeast.
Combine mashed potatoes, oil, sugar, 1 1/2 cups warm water (110Â°), and 1 teaspoon salt.
Add to dry ingredients in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface; knead till smooth, 5 to 8 minutes.
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till almost double (45 to 60 minutes).
Punch down; turn out on lightly floured surface.
Cover; let rest 10 minutes.
Shape into 24 rolls.
Place on greased baking sheet or in greased muffin pans.
Cover; let rise till almost double (30 to 40 minutes).
Bake at 325Â° for 10 to 12 minutes; do not brown.
Remove from pan; cool.
Thaw at room temperature 10 to 15 minutes.
Bake on ungreased baking sheet at 450Â° till golden, 5 to 10 minutes.