Potato Rolls

Potato Rolls


5 teaspoons active dry yeast
2/3 cup warm water (110 to 115 degrees)
3/4 cup warm milk (110 to 115 degrees)
2/3 cup sugar
2/3 cup shortening
2 large eggs
2 1/2 teaspoons sea salt
1 cup mashed potatoes
6 cups of all-purpose flour (1/4 cup more for board)


In a measuring cup or small bowl, dissolve years and 2/3 cup warm water with 1 teaspoon sugar. Let sit for 5 minutes or until yeast begins to dissolve. In the mean time, cream sugar and shortening together until light and fluffy. Add mixture of eggs, potatoes, yeast mixture and milk to creamed mixture. Add 2 cups of flour and mix. Add salt and remaining flour one cup at a time, mixing until dough forms a soft ball.

Form into a ball and place in a greased bowl, turning once to coat the top. Cover and place in warm location and let rise until doubled, about 2 hours.

Pour out onto lightly floured board. Punch down and divide into rolls (makes about 15 or 16 depending on size) Place rolls in lightly greased baking pan (8″ x 12″ or 3 9″ round baking pans). Cover and let rise until doubled about 1 hour.

Preheat oven to 350 degrees. Gently brush tops of rolls with vegetable oil and place in preheated oven and bake for 25 to 30 minutes or until golden brown and toothpick comes out clean. Remove from pan or pans and let cool on wire rack. Serve.

Whole-Wheat Carrot Muffins

Whole-Wheat Carrot Muffins

Serves 15 — Oversized Muffins

2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup honey
2 large eggs
1 teaspoon vanilla
1 teaspoon ground ginger
2 teaspoon ground cinnamon
1/2 cup vegetable oil
1 cup plain yogurt (Bulgarian if you can find it but any plain yogurt will do okay)
1 1/2 cups shredded carrots
1 cup sweetened coconut

1. Preheat oven to 350 degrees F. Line 15 cups in muffin pans and set aside.
2. In mixing bowl, mix together baking soda, salt, baking powder, whole-wheat flour, ginger and
cinnamon and set aside.
3. In separate bowl mix honey, eggs, vanilla, oil, yogurt. Slowly add flour mixture and just mix
until combined. It will still be slightly lumpy and this is good. Fold in carrots and
4. Pour evenly into the lined muffin pans about 3/4 full. Bake for 25 to 30 minutes or until toothpick comes
out clean and the tops are golden brown. Enjoy!!