Potato Rolls Recipe
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Ingredients: |
Ingredients: 2 pkgs dry yeast
1 ½ cup warm water (110 – 115º) (I use potato water)
2/3 cup sugar
1 ½ tsp salt
2/3 cup margarine or butter softened
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 ½ cups flour
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Directions: |
Directions:Dissolve the Yeast in the water. Mix in the rest of the ingredients except flour. Stir in flour 1 cup at a time with a spoon until it becomes too hard then use your hands until it is smooth and not sticky. Knead a little then place in a greased bowl and refrigerate and let it rise. Make into rolls and let them rise again. Bake at 375º for 15 or 20 minutes.
Dough will keep in the refrigerator 5 days if a damp cloth is kept on the bowl. |
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Personal
Notes: |
Personal
Notes: From Lorry. A tradition for Thanksgiving rolls, also turned into sticky buns at Easter or Christmas by adding a topping. I don’t have that recipe, but it included brown sugar, pecans and butter. I do know that brushing the top of rolls with milk makes them softer. You brush them at the beginning and again when they are half baked. But I learned that from a man at church camp who had the best cinnamon rolls.
“Usually pretty good. Good luck,” Grandma Boyd.
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