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Potato Rolls's picture
  Yeast 1 Tablespoon (1 Envelope)
  Warm water 1 Cup (16 tbs)
  Cooked mashed potato 1 Cup (16 tbs)
  Shortening 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Flour 6 Cup (96 tbs)
  Ice water 1 Cup (16 tbs)

Dissolve the yeast in the warm water.
Combine the mashed potatoes, shortening, sugar and salt in a mixing bowl; beat until smooth.
Stir in the yeast mixture.
Let stand, covered, at room temperature for 2 hours.
Add the flour and ice water alternately, mixing well after each addition.
Let rise, covered, in a warm place for about 2 hours or until doubled in bulk.
Punch the dough down and knead a few strokes.
Let rise again until doubled in bulk; punch down and knead.
Shape into 1 inch balls.
Arrange in shallow baking pans that have been greased with shortening.
Let rise until doubled in bulk.
Bake at 450 degrees for 15 to 20 minutes or until browned.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5234 Calories from Fat 1877

% Daily Value*

Total Fat 213 g327.3%

Saturated Fat 52.4 g262.1%

Trans Fat 27 g

Cholesterol 0 mg

Sodium 1992.3 mg83%

Total Carbohydrates 748 g249.3%

Dietary Fiber 24.2 g96.8%

Sugars 152.9 g

Protein 81 g162.4%

Vitamin A Vitamin C 0.03%

Calcium 13.4% Iron 197%

*Based on a 2000 Calorie diet

Potato Rolls Recipe