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Wednesday, July 7, 2010

Potato Dinner Rolls

1 1/2 cup lukewarm water or potato water
2/3 cup sugar
1 1/2 tsp salt
1 pkg dry yeast

2 eggs, beaten
2/3 cup soft shortening
1 cup lukewarm mashed potatoes
7 to 7 1/2 cup sifted flour

Mix together water, sugar and salt. Stir until dissolved. Sprinkle yeast on top and let stand 2 minutes before stirring to dissolve. Add eggs, shortening and potatoes. Mix first with spoon, then with hand. Add half of flour. Add other half of flour as needed. Knead until smooth. Put in greased bowl. Grease top of dough; cover with wax paper, then with a damp cloth. Place in refrigerator. Keeps at least 5 days.

When ready to use, shape rolls and place on ungreased baking sheet. Brush with melted margarine. Let rise until double in size (1 1/2 to 2 hours). Bake at 400 degrees for 12-15 minutes.

My Notes:
Whenever working with yeast, it's very important to make sure that temperature remains consistent.
A sudden addition of hot or cold ingredients can kill the yeast so the bread won't rise. I usually give the whole eggs a quick warm-water bath to take the chill off before adding to the mixture.

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