POTATO ROLLS

April Alvarez

By
@peaches58

This is my moms favorite roll recipe. and what makes it great? You can keep dough in refridgator for up to a week. So you don't have to bake the rolls all at once.


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Ingredients

1 1/2 c
warm water
1
package dry yeat
2/3 c
sugar
1 1/2 tsp
salt
2/3 c
crisco(shortening) (or 1/2 cup vegetable oil
2 large
eggs
1 c
mashed potatoes (fresh not instant)
7 c
to 7 1/2 cup all purpose flour

Directions Step-By-Step

1
Dissolve yeast in warm water, stir in sugar,salt shortening,eggs and potato.
2
Mix well, slowly add flour, mix until dough is eaay to handle turn and knead. until smooth and elastic. Form in a ball, rub with a small amount of oil, Roll over and rub the other side.
3
Cover with the wax paper and a warm wet towel. Place in refrigetor and 2 hours before baking shape into rolls put into greashed pan.
4
Let rise until double in size and then bake at 400 degrees 15 to 18 minutes. If you do not want to use all the dough at one time you can just remove amount of dough you need before raising. Dough should keep in refridgetor for a week covered.

About this Recipe

Course/Dish: Savory Breads