Easy Potato Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 45
- 2 packages (1/4 ounce each) active dry yeast
- 2/3 cup shortening
- 2 large eggs
- 2/3 cup sugar
- 2-1/2 teaspoons salt
- 1-1/3 cups warm water (110° to 115°), divided
- 1 cup warm mashed potatoes (without added milk and butte
- 6 to 6-1/2 cups all-purpose flour
- Carbohydrate 0.0342222222222222 g
- Cholesterol 19.9338328310744 mg
- Fat 2.46647926183912 g
- Fiber 0 g
- Protein 0.559111111111111 g
- Saturated Fat 0.953688031410053 g
- Serving Size 1 1 serving (9g)
- Sodium 833.059557932045 mg
- Sugar 0.0342222222222222 g
- Trans Fat 0.163175754187588 g
- Calories 25 calories
Directions In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into thirds. Divide and shape one portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375degrees. Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm. Yield: 45 rolls. Originally published as Easy Potato Rolls in Taste of Home February/March 1994, p29
