Charlene's Recipe

Mashed potato Rolls

Category: Bread

Makes 2-2 1/2 dozen

1 pkg. dry yeast
1/2 cup warm water
1 cup milk
2/3 cup shortening
2/3 cup sugar
1 tsp. salt
1 cup mashed potatoes
2 eggs, beaten
4-5 cups flour

Dissolve yeast in warm water. Bring milk to a boil in large saucepan, stirring constantly. Add shortening, sugar and salt. Cool to lukewarm. Combine with mashed potatoes, eggs, yeast mixture and enough flour to make stiff dough; mix well. Knead on floured surface until smooth and elastic.
Let rise until doubled in bulk. Shape into rolls; place in greased 9x13-inch baking pan. Let rise until doubled in bulk. Bake at 400 F for 10 minutes or until golden brown. Remove to serving plate. Unbaked dough may be stored in the refrigerator up to 2 weeks.