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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mashed Potato Rolls Recipe

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This recipe for Mashed Potato Rolls is from Rynders' Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package active dry yeast
¼ cup warm water (105 degrees F to 115 degrees F)
one third cup Crisco
Half cup scalded milk
¼ cup sugar
1 and a half teaspoons salt
2 eggs, lightly beaten
1 cup mashed potatoes
¼ stick butter, cut up
¼ cup yellow cornmeal
3 1/2 to 3¾ cups all-purpose flour
Directions:
Directions:
Combine Crisco, milk, sugar, and salt. Stir until blended. Add eggs, then add mashed potatoes. Stir until well blended. Add flour, 1 cup at a time until dough is formed. Turn out on a floured cloth or board and knead. Grease a large bowl and put dough in and cover with a cloth. Let rise in a warm place until doubled. Then, punch down and knead a little on floured cloth.

Have a bowl of melted butter (1 quarter of a stick) and a bowl of yellow cornmeal (about a quarter cup) ready. Shape dough into balls, dipping each roll into butter and then into cornmeal.

Bake at 400 degrees for 15 to 20 minutes until lightly browned.
Personal Notes:
Personal Notes:
To make for later- Prepare as above, except do not let rolls rise in the pan. Cover pan and refrigerate for up to 24 hours. Let rolls stand for 30 minutes at room temperature before baking. Bake as above.

 

 

 

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