"This is my favorite recipe for dinner rolls since they rise nice and high and brake up fluffy and golden brown," says Loraine Meyer of Bend, Oregon. "I won a ribbon at the county fair with these rolls two years in a row."
- 7 to 8 cups all-purpose flour
- 1/2 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 2 cups milk
- 2/3 cup shortening
- 1/2 cup water
- 1 cup mashed potatoes (prepared without added milk and butter)
- 2 eggs
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120°-130°. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
- Turn dough onto a lightly floured surface and punch down. Divide in half. Shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours.
- Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Potato Rolls in Country Woman January/February 2001, p40
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