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.


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