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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 package dry yeast |
1/2 cup sugar, divided |
1/4 cup warm water (105° to 115°) |
2 cups milk, scalded |
1/2 cup cooked, mashed potatoes |
1/2 cup shortening, melted |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
6 1/2 cups all-purpose flour, divided |
butter or margarine, melted (optional) |
Directions:
1. Combine yeast, 1 teaspoon sugar, and water in a large bowl; stir well. Let stand 5 minutes.
2. Combine remaining sugar, milk, potatoes, shortening, baking powder, soda, and salt; add to yeast mixture, stirring well. Stir in 2 cups flour. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Add enough remaining flour to make a soft dough.
3. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and refrigerate overnight.
4. Lightly grease muffin pans. Shape dough into 2-inch balls; place 1 ball in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Using kitchen shears, cut a shallow cross on top of each roll. Bake at 400° for 10 minutes or until golden brown. Brush with melted butter, if desired.
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