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Ingredients
- 2 medium potatoes; peeled/quartered
- 2 peck of dry yeast
- 1 teaspoon sugar
- 1/2 cup butter or margarine; melted
- 1/4 cup shortening; melted
- 1/2 cup honey
- 2 eggs; beaten
- 2 teaspoon salt
- 6 1/2 cup all-purpose flour; about
Directions
- Cook potatoes in boiling water to cover 15 minutes or until tender. Drain, reserving 1 cup water; set potatoes aside.
- Cool water to 105 to 115 degrees. Stir yeast and sugar into water; let stand 5 minutes. Mash enough potatoes to measure 1 cup; place in a large mixing bowl. Add butter, shortening, honey, eggs, salt, yeast mixture, and 2-1/2 cups flour.
- Beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
- Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into thirds. Shape each third into 15 balls.
- Place in three greased 9-inch round cakepans. Cover and let rise in a warm place, free from drafts, 40 to 50 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes. Yield: 45 rolls.
NOTE: Potato Rolls may be wrapped in aluminum foil, then placed in a freezer bag, and frozen up to 2 months. To reheat, let thaw almost to room temperature, place in cake pans, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.
Source: Southern Living
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