Easy Potato Rolls
Taste of Home
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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 make for "hay hands" on our cattle ranch. Leftover mashed potatoes are almost sure to go into these rolls.
—Jeanette McKinney, Belleview, Missouri
SERVINGS: 45
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 20 min.
Ingredients:
- 2/3 cup sugar
- 2/3 cup shortening
- 1 cup mashed potatoes
- 2-1/2 teaspoons salt
- 2 eggs
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/3 cups warm water (110° to 115°), divided
- 6 to 6-1/2 cups all-purpose flour
Directions:
In a large bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough.
Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes. Remove from pans to cool on wire racks. Yield: 45 servings.