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| 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."
Ingredients :
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1 cup scalded milk, cooled
- 1/2 cup prepared mashed potatoes
- 1/4 cup vegetable shortening
- 1/4 cup white sugar
- 1 1/2 teaspoons salt
- 1 egg, beaten
- 4 1/2 cups all-purpose flour
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 2H45M |
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- 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.
Notes :
- You can substitute 5 tablespoons unsalted butter for the vegetable shortening, if you like.
- I roll out the dough to about 1/2 inch thick, cut out 4-inch diameter circles, brush with melted butter-olive oil mixture, and fold over to make half circles. I then brush the tops with the butter-oil mixture when the rolls are done.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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