INGREDIENTS

INSTRUCTIONS

1- Place 3/4 pound baking potatoes peeled and diced and enough water to
cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover
and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food
mill or seive.
2- Dissolve 1 pkg. active dry yeast in 1/2 cup  warm water ( 105 degrees F
to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and
1/2 cup vegetable shortening in small saucepan over medium heat until
bubbles form around edge of pan, remove from heat. Cool slightly.
3- Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in  mixer bowl
at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat
until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1
1/2 cups more flour with wooden spoon.
4- Turn dough onto floured surface and knead 8 to 10 minutes until smooth
and elastic, kneading in 1/2 to 1 cup flour if needed. Place dough in large
greased bowl turning to coat top. Cover dough with heavy plate or plastic
wrap and  refrigerate overnight or up to 48 hours.
5- About 2 1/2 hours before baking time, punch down dough. Grease 3 dozen 2
1/2-inch muffin pan cups  or 3 cookie sheets. Divide dough into 36 equal
pieces; roll each piece into a ball and place each into prepared muffin-pan
or on cookie sheets. Cover with clean kitchen towels and let rise in warm
draft-free place until doubled in size 2 to 2 1/2 hours.
6- Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden
brown.
NOTES: Per serving; One roll 135 calories, 4.5g fat, 29g carb.
Lou&Sally Eisenberg sparky@netgate.net
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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