| 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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