Breads |
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Potato Rolls - 1998
Recipe courtesy of Ginny Shonk
INGREDIENTS
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.
- 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.
