While planning this week’s groceries and doing a pantry/on hand check, I realized I had a lot of potatoes that needed to get used. I sent out an SOS on Facebook looking for ideas on how to use those puppies up. Among the fantastic suggestions was Potato Rolls. Later I realized that I had a recipe, that I had found a few years ago, that was wonderful and also included mashed potatoes.
This recipe is great for rolls, but is also great as a sweet bread recipe. Potatoes naturally have some sugar in them, so this recipe will do well for cinnamon rolls and other sweet breads. Plus, this recipe makes enough bread dough for 3 9” round pans. So, there’s plenty to have rolls for dinner and then breakfast bread the next day!
INGREDIENTS:
2/3 cup shortening
1 cup mashed potatoes
2 1/2 teaspoons salt
2 eggs
4 1/2 teaspoons dry yeast
1 1/3 cups warm water (110 – 115 degree’s Celsius), divided
6 to 6 1/2 cups all-purpose flour
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt, and eggs. In a small bowl, dissolve yeast in 2/3 cup warm water; add to creamed mixture. Beat in 2 cups of flour and remaining water. Add enough remaining flour to form a soft dough.
Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375 for 20-25 minutes. Remove from pans and cool on wire racks.
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