Golden Potato Rolls

Recipe Ingredients

1		Active dry yeast - (1/4 oz.)
1/2 cup	118ml	Warm water - (110-115f.)
1 cup	237ml	Milk
3/4 cup	148g / 5.2oz	Shortening or margarine
1 1/4 cups	296ml	Leftover mashed potatoes
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Salt
8 cups	500g / 17oz	To 8 1/2 c a-p flour - divided
2		Eggs - beaten

Recipe Instructions

Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening, and potatoes; cook and stir over low heat just until shortening is melted. Remove from the heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (the dough will be like a sponge). Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down and divide into thirds. On a floured surface roll each portion into a 12 inch circle. Cut each circle into 12 pie shape wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, on greased baking sheets. Cover and let rise 30 minutes or until nearly doubled. Bake at 400F. for 15 minutes or until golden. Yield: 3 dozen.

SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93

Source:
Carlene Tatro (name on card)

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