"The belly rules the mind."--Spanish Proverb

Potato Rolls II Recipe

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This recipe for Potato Rolls II, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnell Holmes-Carson
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
7 to 8 cups all-purpose flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2 cups milk
2/3 cup shortening
1/2 cup water
1 cup mashed potatoes (prepared without added milk and butter)
2 eggs

Directions:
Directions:
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120-130. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
Turn dough onto a lightly floured surface and punch down. Divide in half. Shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours.
Bake at 375 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

Personal Notes:
Personal Notes:
First found out about potato rolls a few years ago. I've used both recipes and everyone always loves them.

 

 

 

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