Fluffy Potato Rolls



Ingredient Amount
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
1 Egg
4 to 4 1/2 cups / 1000-1125 ml All Purpose Flour


Dissolve 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.