Description
I have been eating these rolls since I was a kid. I don’t know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup scalded milk, cooled
- ½ cup prepared mashed potatoes
- ¼ cup vegetable shortening
- ¼ cup white sugar
- 1 ½ teaspoons salt
- 1 egg, beaten
- 4 ½ cups all-purpose flour
Instructions
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam
- about 5 minutes.
- Mix milk
- mashed potatoes
- shortening or butter (see Cook’s Note)
- sugar
- and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic
- about 7 minutes. Place dough in a lightly greased bowl
- turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size
- about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip
- about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown
- 10 to 12 minutes.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs 45 mins
Servings: 24