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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted. Ingredients:
2 1/4 teaspoons active dry yeast |
1/4 cup warm water |
1 cup scalded milk, cooled |
1/2 cup prepared mashed potatoes |
1/4 cup vegetable shortening |
1/4 cup white sugar |
1 1/2 teaspoons salt |
1 egg, beaten |
4 1/2 cups all-purpose flour |
Directions:
1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
5. Grease 2 baking sheets.
6. Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
7. Preheat oven to 400 degrees F (200 degrees C).
8. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
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