Easy Potato Rolls
Tubers Root Vegetable
Yield: 1 Servings
Ingredients:
2/3 cup Sugar
2/3 cup Shortening
1 cup Mashed potatoes
2 1/2 tsp Salt
2 x Eggs
2 pkt (1/4 ounce each) active dry yeast
1 1/3 cup Warm water (110-115 degrees) divided
6 cup All purpose flour (up to 6-1/2)
Method:
I looked through all my Taste of Home mags (no data base yet) and found Easy
Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you are
looking for.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and
eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed
mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour
to form a soft dough. Shape into a ball; do not knead.
Place in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough down; divide into thirds.
Shape each portion into 15 balls and arrange in 3 greased 9 inch round baking
pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25
minutes. Remove from pans to cool on wire racks.
Yield: 45 rolls.
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