Shelly's Recipe

THANKSGIVING POTATO ROLLS

Category: Bread

1 cup mashed potatoes, reserve potato water
3/4 cup butter flavor Crisco shortening
1 cup of boiling water from potatoes
2 scant tsp salt
1/2 cup sugar
1 1/4 cup lukewarm potato water
1 1/2 tbsp yeast
1 tsp sugar
2 large eggs, beaten (room temp.)
6-7 cups all purpose flour
1 stick (1/2 cup) salted butter, melted

Place Crisco in a large bowl along with salt and 1/2 cup sugar. Pour boiling potato water over the shortening and stir to melt the sugar and salt. Add mashed potatoes and stir well.

Dissolve yeast and one tsp sugar in 1 1/4 cups lukewarm Potato water. Allow to proof. Stir yeast along with beaten eggs into the melted shortening mixture. Stir in 6-7 cups of sifted flour to make a soft dough. Knead for about 5 minutes.

Place dough in a well greased bowl. Cover loosely with plastic and allow to rise for two hours in a warm place.

Punch down dough. Divide into four. Pat out 1/4 dough onto a floured board. Pat out into a large circle and brush with melted butter. Using a pizza cutter, cut into 16 pie shaped wedges. Roll from the wide end to the narrow end. Place on a buttered cookie sheet. Repeat until all dough is cut and rolled. Cover loosely with plastic and allow to rise in a warm place until doubled in size.

Bake at 375 for about 15 minutes until well browned. Brush with melted butter as soon as they come out of the oven. Makes about 64 (or 32 if made larger)