Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 Easy Potato Rolls Tubers Root Vegetable Yield: 1 Servings Ingredients: 2/3 cup Sugar 2/3 cup Shortening 1 cup Mashed potatoes 2 1/2 tsp Salt 2 x Eggs 2 pkt (1/4 ounce each) active dry yeast 1 1/3 cup Warm water (110-115 degrees) divided 6 cup All purpose flour (up to 6-1/2) Method: I looked through all my Taste of Home mags (no data base yet) and found Easy Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you are looking for. In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks. Yield: 45 rolls. ARE YOU READY FOR THE HOLIDAYS recipes_galore2007-holidays Recipes_Galore2007 Check them out Quote Link to comment Share on other sites More sharing options...
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