Mashed Potato Rolls
Yield: 4 Dozen
- 1 medium - Potato
- 2 packages - Quick acting dry yeast
- 3 to 4 cups - Flour
- 2 teaspoons - Salt
- ¾ cup - Sugar
- ½ cup - Oil
- 2 - Eggs
- 4 to 5 cups - Flour
- Butter, melted
Boil potato in enough water to have 2 cups liquid when done.
Mash potato; add to potato water (2 cups).
Cool to lukewarm; add yeast & dissolve.
Add 3 to 4 cups flour, salt, sugar, oil & eggs (The least flour used, the softer the rolls).
Beat with electric mixer until smooth.
Let rise until doubled. Punch down.
Add 4 to 5 cups flour. Let rise until double.
Divide dough into 4 parts. Roll each into a 12" circle.
Brush lightly with melted butter; then cut into 12 pie shaped pieces.
Roll up starting at wide end.
Place on greased cookie sheet; let rise again.
Bake at 375° for 15 minutes. Brush with melted butter.
Excellent to freeze & reheat as needed.