potato rolls
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.
prep time
cook time
method
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yield
Ingredients
- 1 1/2 cups warm water
- 1 - package dry yeat
- 2/3 cup sugar
- 1 1/2 teaspoons salt
- 2/3 cup crisco(shortening) (or 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed potatoes (fresh not instant)
- 7 cups to 7 1/2 cup all purpose flour
How To Make potato rolls
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Step 1Dissolve yeast in warm water, stir in sugar,salt shortening,eggs and potato.
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Step 2Mix 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.
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Step 3Cover with the wax paper and a warm wet towel. Place in refrigetor and 2 hours before baking shape into rolls put into greashed pan.
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Step 4Let 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Savory Breads
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