Potato Rolls

From the Kitchen of Cheryl Qualls

Potato rolls are very easy to make. Do not panic about the thought of using yeast. This isn't any harder than a cake mix. Really, I wouldn't lie to you.

Ingredients

1 small potato, pared and cubed (take this from the #10 bag)
1 cup water
4 to 4 1/2 cups all purpose flour
1 package (or 1 tablespoon) of active-dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening (not oil)
1 to 1 1/2 teaspoons of salt
1 egg

Directions

In a sauce pan, cook the potato in the water until soft enough to mash (about 10 minutes). Drain away the water. Mash the potato and measure out 1/2 cup of potato and set aside to cool.
In a large mixing bowl (or your stand mixer's bowl), combine 2 cups of flour and the yeast.
In a large microwave safe bowl or glass measuring cup, measure out the milk, shortening, sugar and salt and microwave for 1 1/2 to 2 minutes until quite warm but not hot.
Combine the liquids, and the flour/yeast mixture along with the egg and beat on medium for 2 minutes.
By hand, add in 2 cups to 2 1/2 cups of flour, enough to make a sticky dough but not too stiff (think: cookie dough).
Cover with a clean towel and let rise about an hour.
Turn dough out onto a lightly floured counter top and divide into 24 equal pieces. (I smash them flat and them shape them into a ball.) 24 rolls will fit nicely in a greased, floured 9x13 pan.
Cover again with a towel and let rise 20-30 minutes while the oven preheats to 400 degrees.
Bake 12-15 minutes or until golden brown on top and they pull slightly away from the edges of the pan. Cool for 5 minutes and tip out of the pan to serve warm.

Potato Rolls

From the Kitchen of Cheryl Qualls

Ingredients

Directions

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