Potato Rolls

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 125 Calories

Ingredients

• 1 egg, beaten
• 4 ½ cups all-purpose flour
• ¼ cup white sugar
• 1 ½ teaspoons salt
• ¼ cup warm water
• 2 ¼ teaspoons active dry yeast
• ¼ cup vegetable shortening
• ½ cup prepared mashed potatoes
• 1 cup scalded milk, cooled

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

Step 2

Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

Step 3

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.

Step 4

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.

Step 5

Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

Step 6

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.

Step 7

Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.