A. C.'S Potato Rolls Recipe - Cooking Index
A. C.'S Potato Rolls Recipe - Cooking Index
| 1 | Active dry yeast | |
| 1/2 cup | 118ml | Water - warm(105-115F) |
| 1 cup | 237ml | Milk - scalded |
| 1 cup | 237ml | Potatoes - mashed |
| 2/3 cup | 131g / 4.6oz | Vegetable shortening |
| 2 teaspoons | 10ml | Salt |
| 2 | Eggs - well beaten | |
| 8 cups | 500g / 17oz | Flour - all-purpose |
| 1 | Butter - melted |
Soften yeast in water. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk. Let cool to lukewarm; add eggs and yeast; mixing well. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top.
Cover with towel; let stand in warm, draft-free place until doubled.
Shape dough into rolls; place in greased muffin cups and let rise until double. Bake in preheated 400F oven 15 to 20 minutes; cool on racks. Brush tops with melted butter.
For interesting variations, use mashed sweet potatoes or squash instead of regular potatoes.
Source:
Bill Wight
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