Name: Easy Potato Rolls
Ingredients: 2/3 c Sugar; 2/3 c Shortening; 1 c Mashed potatoes; 2 1/2 ts Salt; 2 Eggs; 2 pk (1/4 ounce each) active dry yeast; 1 1/3 c Warm water (110-115 degrees) divided; 6 c All purpose flour (up to 6-1/2)

[In the Edwards family] there was never an attempt to shield them from depressing experiences, death or taxes. This was an evil world. There was “vinegar in life.” There were “frowns from heaven.” The children were aware of it. And each one, when a shadow fell across his path, had been taught first of all to anxiously examine himself to discover if this were the chastening rod of God. No circumstance was considered apart from the hand of the Almighty. If, after careful prayerful analysis, he felt his course was right, he continued serene in his position in the midst of conflict.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

2/3	c	Sugar
2/3	c	Shortening
1	c	Mashed potatoes
2 1/2	ts	Salt
2		Eggs
2	pk	(1/4 ounce each) active dry yeast
1 1/3	c	Warm water (110-115 degrees) divided
6	c	All purpose flour (up to 6-1/2)

INSTRUCTIONS

I looked through all my Taste of Home mags (no data base yet) and found
Easy Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you
are looking for.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and
eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to
creamed mixture. Beat in 2 cups flour and remaining water. 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 3 greased 9 inch
round baking pans. Cover and let rise until doubled, about 30 minutes. Bake
at 375 for 20-25 minutes. Remove from pans to cool on wire racks. Yield: 45
rolls. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
theshack@niagara.com on Mar 27, 1997

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