Easy Potato Rolls
Source of Recipe
Taste of Home, 12/20/08 - Bun
Recipe Introduction
Author's note: After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to make for "hay hands" on our cattle ranch. Leftover mashed potatoes are almost sure to go into these rolls. �Jeanette McKinney, Belleview, Missouri
Nutrition Facts
One serving: (1 each) Calories: 106 Fat: 3 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium: 146 mg Carbohydrate: 17 g Fiber: 0 g Protein: 2 g
List of Ingredients
2/3 cup sugar
2/3 cup shortening
1 cup mashed potatoes (just use whatever leftover smashed you have or make them whatever way you normally make yer smashed)
2-1/2 teaspoons salt
2 eggs
2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110� to 115�), divided
6 to 6-1/2 cups all-purpose flourRecipe
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup 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. (No need to make a perfect "ball" ~ just sorta gather it up, shape and toss into your greased bowl) 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 three greased 9-in. 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 servings.
|
|
member logon
