Potato Rolls

• Produce

  • 1/2 cup Mashed potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3 (1/4 ounce packets Active dry yeast
  • 6 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Salt
  • 1/2 cup Shortening
  • 1/2 cup Sugar

• Dairy

  • 2 cups Milk

• Liquids

  • 1/4 cup Water

Found on spicysouthernkitchen.com

Ingredients

• ½ cup shortening
• 2 cups warm milk
• ½ cup sugar
• ½ cup mashed potatoes
• 3 (1/4 ounce) packets active dry yeast
• ¼ cup warm water (105 to 115 degrees)
• 2 eggs, slightly beaten
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons salt
• 6 cups all-purpose flour

Directions

• In a large bowl, stir together the shortening, warm milk, sugar, and mashed potatoes.
• In a small bowl, dissolve the yeast in the warm water. Add to ingredients in the bowl.
• Sift together the flour, baking soda, baking powder, and salt onto a piece of wax paper or parchment paper.
• Stir the eggs into the mashed potato/yeast mixture. As you stir them in, gradually start adding the flour mixture.
• Once everything is mixed together well, cover the bowl with plastic wrap. Either let dough rise at room temperature for 1 to 2 hours (if you want to bake that day) or let dough rise overnight in refrigerator. Since this dough makes enough for about 3 dozen rolls, I typically section out ⅓ of the dough to rise at room temperature and put the rest in the refrigerator. (It will keep a good 3-5 days.)
• Once dough has doubled in bulk, shape it into balls a little bigger than a golf ball and place in a greased cake pan. Let rise until doubled in bulk, about 30 minutes to 1 hour.
• Bake in a 375 degree oven until golden brown, about 15 to 18 minutes.