Potato Rolls

Name: Potato Rolls
Ingredients: 1 large potato, peeled and chopped; 1 (1/4-ounce) envelope active dry yeast; 1 cup shortening; 2/3 cup sugar; 2 teaspoons salt; 4 1/2 cups all-purpose flour, divided

6 ingredients

6 steps

Ingredients

1 large potato, peeled and chopped
1 (1/4-ounce) envelope active dry yeast
1 cup shortening
2/3 cup sugar
2 teaspoons salt
4 1/2 cups all-purpose flour, divided

Directions

1

Cook potato in boiling water to cover 10 minutes or until tender. Drain, reserving 1 cup liquid; set potato aside.
2

Heat reserved 1 cup liquid to 100° to 110° in a small saucepan. Sprinkle with yeast; stir and let stand 5 minutes.
3

Mash potato in a large bowl with a potato masher or fork; stir in yeast mixture, shortening, sugar, and salt. Let stand at room temperature 2 hours. Gradually add 4 cups flour, stirring to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and chill 8 hours.
4

Punch dough down; turn out onto a surface sprinkled with remaining 1/2 cup flour, and knead 4 or 5 times. Roll to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on lightly greased baking sheets.
5

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
6

Bake at 400° for 10 minutes or until golden.