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Potato Rolls

Potato Rolls
WHAT better time to shape rolls into cloverleafs than for the celebration of St. Patrick's Day? I found this recipe in a magazine 40 years ago. These rolls are well received at fellowship dinners and are also popular at home. They are the lightest and tastiest rolls I make. -Beatrice McGrath, Norridgewock, Maine
24 ServingsPrep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup shortening
  • 1/2 cup warm mashed potatoes
  • 1 egg
  • 1/4 cup sugar
  • 1-1/4 teaspoons salt
  • 4 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in water. Add the milk, shortening,
  • potatoes, egg, sugar, salt and 2 cups flour. Beat until smooth. Add
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. 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 and divide in half. Divide each half into 36 pieces;
  • shape into balls. Place three balls each into greased muffin cups.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 400° for 12-15 minutes or until golden. Remove to wire
  • racks. Serve warm. Yield: 2 dozen.
© Taste of Home 2013

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Potato Rolls (continued)

Nutrition Facts: One roll (prepared with fat-free milk) equals 115 calories, 3 g fat (0 saturated fat), 9 mg cholesterol, 142 mg sodium, 19 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
© Taste of Home 2013