Do the Mashed Potato Roll
Patricia D Page
The delightful part for cooks with this recipe is that the dough may be made ahead of time, for any occasion you want this special treat of homemade rolls with dinner. The dough can be left in your fridge up to 5 days ! You can substtute sweet potatoes for white and instant for the regular potaoes. Now ladies and gents, how sweet is this ?
- potatoes russet or white(enough to equal 1 full cup after mashing
- 1 c
- mashed potatoes
- 3/4 c
- scalded milk
- 2/3 c
- butter, melted
- 1/2 c
- white suar
- 1 1/2 tsp
- 1/2 c
- warm water
- 6 c
- bread flower
- 1 pkg
- fast rising yeast
Warm 1/2 cup water (not hot) empty 1 pkg of yeast in and mix. Set aside and let stand until bubbly.
Scald 3/4 cup of milk and add 2/3 cup butter, 1/2 cup white sugar,
and 1 1/2 tsp salt. Set aside until lukewarm.
COMBINE all liquid mixtures togther .
Begin adding 1 CP OF YOUR FLOUR THEN ADD YOUR MASHED POTATOES. Continue to add your flour little by little until all ingredients are combined and you have reached the sticky ball consistency.
Knead for 10 minutes mixing in a bit of extra flour until your dough is smooth and elastic.
Brush top of dough with butter .
Place in refrigerator for 1 hour.
Shape, place on baking sheet or muffin pans, let rise until double.
Bake at 350 degrees in your preheated oven for 10-15 minutes.