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Potato Rolls

By: Loraine Meyer

"'This is my favorite recipe for dinner rolls since they rise nice and high and brake up fluffy and golden brown,' says Loraine Meyer of Bend, Oregon. 'I won a ribbon at the county fair with these rolls two years in a row.'"

Rate/Review | Read Reviews (31)

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

7 cups all-purpose flour
1/2 cup sugar
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 cups milk
2/3 cup shortening
1/2 cup water
1 cup mashed potatoes (without added milk and butter)
2 eggs

Directions

In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
Turn dough onto a lightly floured surface and punch down. Divide in half. With greased hands, shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks.