Directions: |
Directions:Place warm water and yeast into a large bowl. Allow to dissolve until foamy and rising. Stir in sugar, salt, shortening (or oil), eggs, *potatoes, and 4 cups of the flour to make a batter. Beat well by hand until smooth. Add enough of the remaining flour to make easier to handle and less sticky. Pour onto well floured dough cloth or board and knead about five minutes, working in remaining flour as you do so. Place dough into a well greased bowl, turning once to coat top with oil. Cover tightly with plastic wrap and refrigerate for at least eight hours, or up to five days. Punch down quickly any unused dough each morning and reattach plastic wrap well. Remove desired amount of dough, roll out and cut, or pinch off and shape into rolls. Place into greased or well oiled pan and let rise for about 45 to 60 minutes. Bake at 375º to 400º until light golden brown. Brush tops with melted butter, if desired. This dough also makes delicious cinnamon rolls.
*In order to save time, I use "Idahoan" instant potatoes (original recipe) instead of boiling and mashing fresh potatoes. |
Personal
Notes: |
Personal
Notes: I've tried many, many recipes for hot rolls over the years, but this one truly is the best one. Our family especially enjoys them on holidays, but their favorite time is eating them made into sticky buns on Christmas morning! Yummy! ( See Sticky Caramel Cinnamon Rolls recipe in this book.)
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This recipe for Ice Box Potato Rolls is from