Potato Rolls
Course: BreadCuisine: EuropeanPrep Time
30 mins
Cook Time
10
minutesAdditional Time
1
minuteTotal Time
2 hrs 20 mins
Servings
24
Yield
2 dozen rolls
Ingredients
2 ¼ teaspoons — active dry yeast
¼ cup — warm water
1 cup — scalded milk, cooled
½ cup — prepared mashed potatoes
¼ cup — vegetable shortening
¼ cup — white sugar
1 ½ teaspoons — salt
1 large — egg, beaten
4 ½ cups — all-purpose flour
Directions
- Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl.
- Add yeast mixture and egg.
- Stir in 2 cups flour until incorporated. Stir in remaining 2 ½ cups flour to make a soft dough.
- Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
- Place dough into a lightly greased bowl and turn once to coat all sides with oil.
- Cover the bowl and set 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 the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
- Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
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