Potato Ice Box Rolls

Name: Potato Ice Box Rolls
Ingredients: 1 package dry yeast; 1/2 cup sugar, divided; 1/4 cup warm water (105° to 115°); 2 cups milk, scalded; 1/2 cup cooked, mashed potatoes; 1/2 cup shortening, melted; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 6 1/2 cups all-purpose flour, divided; Butter or margarine, melted (optional)

11 ingredients

4 steps

Ingredients

1 package dry yeast
1/2 cup sugar, divided
1/4 cup warm water (105° to 115°)
2 cups milk, scalded
1/2 cup cooked, mashed potatoes
1/2 cup shortening, melted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 1/2 cups all-purpose flour, divided
Butter or margarine, melted (optional)

Directions

1

Combine yeast, 1 teaspoon sugar, and water in a large bowl; stir well. Let stand 5 minutes.
2

Combine remaining sugar, milk, potatoes, shortening, baking powder, soda, and salt; add to yeast mixture, stirring well. Stir in 2 cups flour. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Add enough remaining flour to make a soft dough.
3

Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and refrigerate overnight.
4

Lightly grease muffin pans. Shape dough into 2-inch balls; place 1 ball in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Using kitchen shears, cut a shallow cross on top of each roll. Bake at 400° for 10 minutes or until golden brown. Brush with melted butter, if desired.