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Yeast: Potato Puff Rolls

Source of Recipe


Net_Serf






List of Ingredients



• 1 cup whole milk
  
• 1/4 cup solid vegetable shortening
  
• 1/4 cup sugar
  
• 1 teaspoon salt
  
• 1/2 cup unseasoned mashed potatoes
  
• 1 package active dry yeast
  
• 1/4 cup warm water
  
• 4 to 4 1/2 cups sifted all-purpose flour
  
• 1 large egg
  
• 1 tablespoon wheat bran or wheat germ, optional
  






Instructions



1. In a saucepan, scald milk; add shortening, sugar, salt and potatoes. Cool to luke warm.
   
   
2. In a small bowl, dissolve yeast in 1/4 cup warm water.
   
   
3. In a large electric mixer bowl (preferably with heavy duty dough hook), combine yeast and milk mixtures, 2 cups flour, egg and optional wheat bran or wheat germ.
   
   
4. Beat on medium, scraping bowl with rubber spatula occasionally, until smooth, about 2 minutes.
   
   
5. Gradually beat in enough remaining flour to yield a soft dough, which leaves bowl sides.
   
   
6. Beat with dough hook, or turn out onto floured surface and knead manually until smooth and elastic, 5 to 10 minutes.
   
   
7. Place dough in lightly greased bowl, turning to grease all surfaces.
   
   
8. Cover and let rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.
   
   
9. Punch down; turn out onto lightly floured surface. Shape into a ball; cover and let rest 10 minutes. Pinch off small pieces of dough; roll into balls of a size to half fill greased muffin cups.
   
   
10. Cover and let rise until almost doubled in bulk, about 1 hour. Preheat oven to 400 degrees. Bake 10 to 12 minutes.
    
    
11. Yield: 34 rolls.