Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

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 flour

Recipe



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.