|1 tbsp / 15 ml||Dry Yeast|
|1/4 cup / 50 ml||Lukewarm Water|
|1/2 cup / 125 ml||Hot Mashed Potatoes|
|1/4 cup / 50 ml||Shortening|
|1/4 cup / 50 ml||Sugar|
|1 1/2 tsp / 7 ml||Salt|
|1 cup / 250 ml||Scalded Milk|
|4 to 4 1/2 cups / 1000-1125 ml||All Purpose Flour|
DirectionsDissolve yeast in warm water. Combine potato, shortening, sugar, salt and hot milk. Cool to lukewarm. Add dissolved yeast and egg. Stir in flour to make a soft dough. Knead lightly on a floured surface until smooth and elastic (6 to 8 minutes). Place in a lightly greased bowl, turning over once to grease both sides. Cover. Let rise until double in bulk (about 1 hour). Punch down. Shape into rolls. Place on a greased cookie sheet. Cover loosely and let rise until almost double in bulk (about 1 hour) . Bake in a preheated 400 degrees oven for 10 to 12 minutes. Makes 2 dozen rolls.
This potato recipe is brought to you courtesy of Nicole Gaudet.