Directions: |
Directions:Cook potatoes until tender, drain and reserve 1 c. potato water. Mash potatoes with a mixer until smooth. In a large crock, stir together crisco, sugar and salt; add hot /warm mashed potatoes and mash everything together. Then add hot potato water and stir with a wisk until melted. Let cool. While cooling, wisk together yeast mixture in a separate cup. Set aside. In big mixture, add 2 eggs and wisk in. Then add yeast mixture and wisk in. Add 6 c. flour and stir with wooden spoon until you can't stir any more (it's so thick). Pour dough onto big wooden board. Knead, knead, knead until the dough is soft and smooth. Cover and let rise in crock until 1/2 size. Punch down and let rise until double in size. Knead well again and roll out to no more than 1/4 in. thick. Use a large round cutter to cut rolls. Remove extra dough and score each round down the center with a knife. Brush each round with melted butter, fold in half, and place in greased (use Crisco or cooking spray) oblong cake pan. Place rolls close together, but not touching. Cover with a tea towel and let rise until double in size again. Bake for 20-25 min. at 350º. |
Personal
Notes: |
Personal
Notes: If you want to make these a day ahead, after you put the rolls in the pan (before rising), cover them with paper towel, then cover pan with Saran Wrap. Place in refrigerator overnight. Allow at least 2-3 hours for the rolls to rise again the next day before baking. The warmer the air, the faster they rise. (Turn oven to 350 and sit the pan on top of the oven.)
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This recipe for Janet's Potato Rolls is from