Potato yeast rolls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Warm Water |
| 1 | pack | Active Dry Yeast, 2 1/2 t. |
| ⅔ | cup | Sugar |
| 1½ | teaspoon | Salt |
| ⅔ | cup | Shortening, softened |
| 2 | Whole Eggs | |
| 1 | cup | Mashed Potatoes, Warmed (instant) |
| 7½ | cup | All-Purpose Flour |
Directions
Mix yeast and water. Stir in all ingredients except flour. Mix well. Mix in flour till dough is easy to handle. Need dough till smooth and elasticy.
Place in greased bowl, turn greased side up, cover with damp cloth. Let rise 1½ to 2 hrs or till doubled. On floured board bunch down and make into rolls, let rise 1 to 1 ½ hrs. Bake at 400 for 12 to 15 minutes.
NOTES : Very good. Taste like Quincy's.
Recipe by: Rita Jones Posted to MC-Recipe Digest V1 #657 by Barbara Dianne Waller <dwaller@...> on Jul 06, 1997