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Janet's Potato Rolls Recipe

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This recipe for Janet's Potato Rolls is from Taste of Bridge, 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 c. mashed potatoes (about 2 large Idaho's)
1 c. potato water
3/4 c. Crisco
1/2 c. sugar
1 T. salt
2 eggs
1/2 c. warm water & 2 pkg. Rapid Rise yeast
6 c. flour
Directions:
Directions:
Yield: 3 dozen

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 whisk until melted. Let cool. While cooling, whisk together yeast mixture in a separate cup. Set aside. In big mixture, add 2 eggs and whisk in. Then add yeast mixture and whisk 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 double in size. Punch down and let rise until double in size. Knead well again and roll out to no more than 1/4 inch 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) 9"x13" 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.
Number Of Servings:
Number Of Servings:
3-4 doz.
Preparation Time:
Preparation Time:
1/2 day
Personal Notes:
Personal Notes:
Always a must on the Hardy table at Thanksgiving and Christmas!
Use this dough to make "Janet's Cinnamon Rolls" found in Breakfast & Brunch section.

 

 

 

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