The Humpherys Family

Potato Rolls

Source  Sweet Basil
Recipe Added:  2/4/2012
3/4 cup sugar
3/4 shortening
3 cups scalded milk
1 cup potato flakes
1 Tbsp salt
4 eggs
1 Tbsp instant yeast or 2 Tbsp regular
6-7 cups flour
 Version Two  {Taste of Home}
2 pkgs active dry yeast
1 1/3 cups warm water (110-115°)
2/3 cup sugar
2/3 cup shortening
2 eggs
1 cup mashed potatoes
2-1/2 tsp salt
6-6 1/2 cups flour
Mix first five ingredients, cool until lukewarm. Slowly add remaining ingredients and stir until dough has come together, but is still soft. Let dough rise for one hour. Push down and dive dough into 3 parts. Roll out to 1/2" thick and butter 1/2 of dough. Fold dough over and cut into 1" wide strips. Tie into knots and place on cookie sheet. Let rise for 1-2 hours more. Bake 350 until golden brown, 14-20 minutes.

Version Two  In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, potatoes, salt, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.
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