Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Rolls/Bisc.
Amount Measure Ingredient -- Preparation Method
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3/4 pound baking potatoes -- peeled and diced
1 package active dry yeast
1/2 cup water -- warmed
1 cup milk -- warmed
1/2 cup shortening
2 large eggs
1/3 cup sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
1 1/2 cups all-purpose flour
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.
Dissolve 1 package active dry yeast in 1/2 cup warm water (105 to 115
degrees 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.
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.
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.
About 2 1/2 hours before baking time, punch down dough. Grease three
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.
Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden
brown.
NOTES: Per serving; One roll 135 calories, 4.5 g fat, 29 g carb.
