I have been eating these potato rolls since I was a kid. I don’t know where the recipe came from, but I remember my grandmother making them. They freeze well and taste great when split open and toasted.
Potato Rolls
I have been eating these potato rolls since I was a kid. I don't know where the recipe came from, but I remember my grandmother making them. They freeze well and taste great when 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 large egg beaten
- 4 ½ cups all-purpose flour
Instructions
- Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl.
- Add yeast mixture and egg.
- Stir in 2 cups flour until incorporated. Stir in remaining 2 ½ cups flour to make a soft dough.
- Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
- Place dough into a lightly greased bowl and turn once to coat all sides with oil.
- Cover the bowl and set 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 the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
- Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Notes
You can substitute 5 tablespoons of unsalted butter for the 1/4 cup of vegetable shortening if you like.
For a variation: After Step 5, roll the dough to a thickness of about 1/2 inch. Cut out 4-inch diameter circles, brush each circle with a mixture of melted butter and olive oil, fold in half, and bake as directed. Brush the tops of the warm rolls again with more of the butter-oil mixture.
