2 md Potatoes; peeled/quartered
2 pk Dry yeast
1 ts Sugar
1/2 c Butter or margarine; melted
1/4 c Shortening; melted
1/2 c Honey
2 Eggs; beaten
2 ts Salt
6 1/2 c All-purpose flour; about
Recipe by: Southern Living
Preparation Time: 1:00
Cook potatoes in boiling water to cover 15 minutes or until
tender. Drain, reserving 1 cup water; set potatoes aside.
Cool water to 105 to 115 degrees. Stir yeast and sugar
into water; let stand 5 minutes. Mash enough potatoes to
measure 1 cup; place in a large mixing bowl. Add butter,
shortening, honey, eggs, salt, yeast mixture, and 2-1/2
cups flour. Beat at medium speed of an electric mixer 2
minutes. Gradually stir in enough remaining flour to make
a soft dough. Turn dough out onto a floured surface, and
knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top. Cover
and let rise in a warm place (85 degrees), free from
drafts, 1 hour or until doubled in bulk. Punch dough down,
and divide into thirds. Shape each third into 15 balls.
Place in three greased 9-inch round cakepans. Cover and
let rise in a warm place, free from drafts, 40 to 50
minutes or until doubled in bulk. Bake at 400 degrees for
20 to 25 minutes. Yield: 45 rolls.
NOTE: Potato Rolls may be wrapped in aluminum foil, then
placed in a freezer bag, and frozen up to 2 months. To
reheat, let thaw almost to room temperature, place in
cakepans, cover with foil, and bake at 400 degrees for 10
minutes or until thoroughly heated.
