mashed potato rolls
Source of Recipe
Dillon's Steakhouse
List of Ingredients
1 cup hot mashed potatoes (about 3 medium potatoes)
3/4 cup shortening
1/2 cup sugar
2 teaspoons salt
1 egg, well-beaten
2 cups milk
8 cups flour
1 package yeast (1/4 ounce, 2 1/4 teaspoons)Recipe
Put the hot potatoes into a large bowl, and add the shortening, sugar and salt.
Mix well. Add the egg. Scald milk and cool slightly, then add milk to the
potatoes in 2 or 3 batches, alternating with 2 cups of the flour. Beat hard
after each addition.
Remove 1/4 cup of this batter, and add the yeast to it. Mix yeast in well, then
add the yeast mixture back into the rest of the batter, beating to blend well.
Cover with kitchen towel, and let batter rise for 1/2 hour in a warm place.
Add remaining 6 cups of flour, 1 cup at a time, until the dough comes away from
the sides of the bowl and is no longer extremely sticky. (You might not need all
the flour.) Turn the dough out on a lightly floured breadboard, and knead the
mixture well. Add more flour as necessary to make a dough that is smooth, satiny
and no longer sticky. Return dough to greased bowl, cover, and let rise for
about 2 hours.
Roll out the dough in batches on a lightly floured board to 1/2 inch thickness.
Cut into round shapes with a large biscuit cutter. With the back of a knife,
press into the center of each round of dough without cutting it through and fold
the circle of dough in half across the crease. Pinch the edges, and place close
together on a greased baking sheet. Brush tops with melted butter. Let rise
again until they double in size, 20 to 30 minutes. Heat oven to 450 degrees, and
bake rolls for 20 to 30 minutes. (Extra dough may be frozen for use later.)
Makes about 3 dozen rolls.
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