Buttery Pan Rolls

Name: Buttery Pan Rolls
Ingredients: 2 pkg. active dry yeast; 1/2 c. warm water (about 110~); 4 1/2 c. all-purpose flour; 1/4 c. sugar; 1 tsp. salt; 10 Tbsp. butter or margarine, melted and cooled; 1 egg; 1 c. warm milk (about 110~); 1 (6 oz.) baking potato; 2/3 c. solid vegetable shortening; 1/2 c. sugar; 2 eggs (room temperature); 2 tsp. salt; 1 yeast cake; 1/2 c. lukewarm water (95~); 1 c. milk, scalded and cooled to 95~; 6 to 8 c. sifted all-purpose flour; 1 Tbsp. solid vegetable shortening, melted

18 ingredients

9 steps

Ingredients

2 pkg. active dry yeast
1/2 c. warm water (about 110~)
4 1/2 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
10 Tbsp. butter or margarine, melted and cooled
1 egg
1 c. warm milk (about 110~)
1 (6 oz.) baking potato
2/3 c. solid vegetable shortening
1/2 c. sugar
2 eggs (room temperature)
2 tsp. salt
1 yeast cake
1/2 c. lukewarm water (95~)
1 c. milk, scalded and cooled to 95~
6 to 8 c. sifted all-purpose flour
1 Tbsp. solid vegetable shortening, melted

Directions

1

Boil potato until soft.
2

Peel and mash.
3

Measure 1 cup into large bowl.
4

Mix in 2/3 cup shortening, sugar, eggs and salt. Sprinkle yeast over 1/2 cup lukewarm water in small bowl; stir to dissolve.
5

Stir yeast and milk into potato mixture.
6

Mix enough flour, 1/2 cup at a time, to make a firm but slightly sticky dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes.
7

Grease large bowl.
8

Add dough, turning to coat.
9

Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.