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Potato Rolls
Created by paullois, Thursday, 04 August 2011
At a glance
Main Ingredient
Cooking Method
36 rolls
  • 1 package yeast
  • 1/2 cup warm water
  • 1 cup milk
  • 3/4 cup shortening or butter
  • 1 1/4 cups mashed potatoes (can use instant)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 8 1/2 cups flour, divided
  • 2 eggs, beaten
  1. Dissolve yeast in water, set aside.
  2. In a saucepan, combine milk, shortening and potatoes: cook and stir over low heat until shortening is melted.
  3. Remove from heat and place in a large bowl with sugar, salt, 2 cups flour and yeast mixture.
  4. Add eggs, mix well.
  5. Cover loosely and let stand for 2 hours.
  6. Stir in enough remaining flour to make a soft dough.
  7. Turn on floured surface and knead for about 6 minutes.
  8. Place in a greased bowl, turning once.
  9. Cover and let rise in warm place until doubled, about 1 hour.
  10. Punch down and divide into thirds.
  11. On a floured surface, roll each portion into 12 inch circles.
  12. Cut each circle into 12 pie shaped wedges.
  13. Beginning at wide end, roll up each wedge.
  14. Place rolls point side down, 2 inches apart on the greased baking sheets.
  15. Cover and let rise for 30 minutes or until nearly doubled.
  16. Bake at 400 degrees for 15 minutes.
Additional Tips
Recipe courtesy Clarice Alons.