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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 package dry yeast |
1/2 cup sugar, divided |
1/2 cup lukewarm water (105° to 115°) |
1 cup milk, scalded |
1 cup cooked, mashed potatoes |
2/3 cup shortening |
1 teaspoon salt |
6 1/2 cups all-purpose flour, divided |
2 eggs, beaten |
butter or margarine, melted |
Directions:
1. Combine yeast, 1 teaspoon sugar, and lukewarm water in a small mixing bowl; stir well, and let stand 5 minutes or until bubbly.
2. Combine scalded milk, potatoes, shortening, remaining sugar, and salt in a large mixing bowl; stir until shortening melts. Cool to lukewarm (105° to 115°); stir in yeast mixture and 2 cups flour. Beat until smooth. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Stir dough down. Add eggs and enough remaining flour to make a soft dough. Turn dough out onto a floured surface; knead 8 minutes or until smooth and elastic. Place dough in a large greased bowl, turning to grease top. Cover and refrigerate overnight.
4. Punch dough down. Shape into 1 1/2-inch balls; arrange in 2 lightly greased 13- x 9- x 2-inch baking p>ans. Brush rolls with melted butter. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 400° for 12 to 15 minutes. Remove from pans, and serve warm.
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