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Add a photoServings: 4
Ingredients
- 1 pkt active dry yeast
- 1Â 1/2 c. hot water
- 2/3 c. sugar
- 1Â 1/2 tsp salt
- 2/3 c. shortening
- 2 x Large eggs
- 1 c. lukewarm mashed potatoes
- 7Â 1/2 c. all-purpose flour
- Â Â soft butter or possibly margarine
Directions
- Dissolve yeast in hot water. Stir in sugar, salt, shortening, Large eggs, potatoes and 4 c. of flour. Beat till smooth. Fold in sufficient of the remaining flour to make the dough easy to handle.
- Turn the dough onto a lightly floured board and knead till smooth and elastic, about 5 min. Place in a greased gowl; turn the greased side up. Cover bowl tightly and chill till ready to use. (The dough can be refrigerated for up to 5 days.) If the dough rises, punch it down occasionally.
- When you want to make fresh rolls, punch down the dough and cut off the amount needed. Shape, brush with butter, cover and let rise in a hot place till double, about 1 1/2 hrs.
- Heat oven to 400 degrees. Bake rolls about 15 min.
- Makes 4 dozendinner rolls.
- Note: Unless I have leftover mashed potatoes, I usually just use instant potato flakes. I add in them with the flour, and increase the liquid as well.
- (For the brand I use, it's 1/2 c. dry potatoes and 3/4 c. lowfat milk.) I have also tried forming the rolls right after kneading the dough, but they turn out lighter if the dough sits in the refrigerator overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 4 servings | |
| Calories 1549 | |
| Calories from Fat 546 | 35% |
| Total Fat 61.93g | 77% |
| Saturated Fat 23.61g | 94% |
| Trans Fat 11.42g | |
| Cholesterol 165mg | 55% |
| Sodium 1080mg | 45% |
| Potassium 445mg | 13% |
| Total Carbs 217.97g | 58% |
| Dietary Fiber 7.3g | 24% |
| Sugars 34.36g | 23% |
| Protein 28.79g | 46% |
