charlene's potato rolls

How To Make charlene's potato rolls

• Step 1
  Begin by adding 1 pkg. active dry yeast to 1/2 cup lukewarm water along with 1 teaspoon sugar. Set aside to proof.
• Step 2
  Combine 2/3 cup butter flavor Crisco shortening, 1 cup mashed potatoes, 1/2 cup sugar and 1 teaspoon salt and cream together using a paddle attachment in your stand mixer, or beat until smooth by hand in a large bowl.
• Step 3
  Add two beaten eggs, 1 cup scalded and cooled milk and the proofed yeast; mix again.
• Step 4
  Begin adding flour a cup at a time. Switch to your dough hook about two cups into the process. Continue adding flour until a smooth, elastic dough comes together. You will need somewhere between the 4 to 6 cups of flour depending on the flour you are using/the humidity of the day. I test the dough by feeling it. It should not be sticky but still leave a finger impression easily.
• Step 5
  Allow to rise until double in size. Punch down and knead on a floured board for about 5 minutes. At this time you can either form the rolls or put the dough in a greased, covered bowl and put in the refrigerator until about an hour before you are ready to bake.
• Step 6
  To form rolls: Roll dough to 1/2 inch thick rectangle. I use either a pizza cutter or sharp knife to cut the dough into squares about 3 x 3 inches. Take a square and put a small amount of softened butter on half of it. Fold in half and pinch edges together. Place on a greased baking sheet, seam side down and continue with rest of dough.
• Step 7
  Allow rolls to rise until double in size. Preheat oven to 400 degrees and bake for about 12 to 15 minutes until golden brown.
• Step 8
  Enjoy! PS - I use this same dough to make cinnamon rolls. I add a little ground cardamon to the dough to add to the flavor.
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