Easy Potato Rolls Recipe

TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.

MAKES: 45 servings

Ingredients

· 2 packages (1/4 ounce each) active dry yeas (if using bulk yeast use 4.5 teaspoons)

· 1-1/3 cups warm water (110° to 115°), divided

· 2/3 cup sugar

· 2/3 cup shortening

· 2 eggs (room temperature)

· 1 to 1.5 cups mashed potatoes (room temp) Use a potato ricer to ensure no lumps

· 2-1/2 teaspoons salt

6 to 6-1/2 cups all-purpose flour (I used 50/50 all purpose to bread flour)

Directions

1. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Should be a bit sticky not like bread dough or they will turn out heavy.

2. 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.

3. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.

4. Bake at 375° for 20-25 minutes or until golden brown.

Remove from pans to cool on wire racks. Yield: 45 servings.

Potato Ricer 1st rise 2nd rise