The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Breads

Potato Rolls - 1998
​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 2/3 cup  butter, margarine or shortening
  • 2 ½ teaspoons  salt
  • 2 eggs
  • 1 ½ cups  warm water, divided -- 105-115 degrees
  • 6 cups  flour
  • 2/3 cup  sugar
  • 1 cup  mashed potatoes -- cooked
  • 2 packages  dry yeast
​
  • 3 tablespoons  butter -- melted

PREPARATION
CREAM butter, gradually add sugar.  Beat until fluffy.  Add salt, potatoes, and eggs.  Beat until smooth.  DISSOLVE yeast in 2/3 cup water.   Add yeast mixture and remaining water to creamed mixture.  Beat until smooth. GRADUALLY add flour (except one cup), mix into a soft dough.  Cover and let rise in a warm place.  1 1/2 hours or until double in bulk. KNEAD with remaining flour 10-12 times.  Break down dough into clover leaf shapes (or shape preferred), and put into pans.  Let rise again. BAKE at 350 degrees - 10 to 15 minutes, or until brown on top.  (Generally takes 10-12 minutes). BRUSH with melted butter and place on racks until cool.  Must be completely cool prior to freezing. WARM at 325 for a SHORT time before serving.

Hint for rising: Preheat oven on warm setting and turn off before placing dough in oven.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking