Easy Potato Rolls
Total Time: Prep: 20 min. + rising Bake: 20 min.，Makes: 45 rolls
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/3 cups warm water (110° to 115°), divided
- 1 cup warm mashed potatoes (without added milk and butter)
- 2/3 cup sugar
- 2/3 cup shortening
- 2 large eggs, room temperature
- 2-1/2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
Directions
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
- Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
NutritionFacts
1 roll: 106 calories, 3g fat (1g saturated fat), 8mg cholesterol, 136mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 2g protein.
