Tender Potato Rolls
Source of Recipe
Prep: 30 minutes
Rise: 1 hour 45 minutes
Bake: 15 minutes
List of Ingredients
3 to 3-1/2 cups bread flour or all-purpose flour
1 package active dry yeast
3/4 cup water
1/2 cup milk
1/3 cup shortening
1/4 cup sugar
1 teaspoon salt
1/3 cup packaged instant mashed potato flakes
1. In a large mixing bowl stir together 1 cup of the
flour and the
yeast. In a medium saucepan heat and stir the water,
shortening, sugar, and salt just until warm (120
degrees F to 130
degrees F) and shortening almost melts. Stir in the
Let stand for 1 minute. Add milk mixture to dry
mixture along with
the egg. Beat with an electric mixer on low to medium
speed for 30
seconds, scraping the sides of the bowl. Beat on high
speed for 3
minutes. Using a wooden spoon, stir in as much of the
flour as you can.
2. Turn dough out onto a lightly floured surface.
Knead in enough of
the remaining flour to make a moderately stiff dough
that is smooth
and elastic (6 to 8 minutes total). Shape dough into a
dough in a lightly greased bowl, turning once to
grease surface of
the dough. Cover and let rise in a warm place until
double in size
(about 1-1/4 hours).
3. Punch dough down. Turn dough onto a lightly floured
Divide the dough in half. Cover and let rest for 10
grease two 8x8x2-inch or 9x9x2-inch baking pans.
4. On a lightly floured surface, roll each portion of
dough to 1/2-
inch thickness. Cut dough with a floured 2-1/2-inch
Place rolls in prepared baking pans. Cover and let
rise in a warm
place until nearly double in size (30 to 40 minutes).
5. Bake in a 375 degree F oven for 15 to 20 minutes or
Immediately remove rolls from pans. Cool the rolls on
Makes 20 to 24 rolls.
Make-Ahead Tips: Before letting the shaped roll dough
shaped rolls in pan with oiled waxed paper, then with
and refrigerate for 2 to 24 hours. Remove from
refrigerator and let
stand, covered, at room temperature for 20 minutes.
directions above. Or, up to 2 weeks ahead, prepare and
rolls. Wrap in moisture-vapor proof wrap and freeze.