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Recipe Summary

prep:
30 mins
rise:
1 hr 30 mins
stand:
10 mins
bake:
12 mins
total:
2 hrs 22 mins
Yield:
24 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, soften the yeast in the warm water.

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  • Stir in the mashed potato, potato water, 1 tablespoon sugar, and salt. Cover and let stand at room temperature for 1 hour.

  • In a bowl, combine eggs, 2/3 cup sugar, and lard or shortening. Add to yeast mixture. Beat in enough flour to make a moderately soft dough. Cover and refrigerate overnight.

  • Punch dough down. Turn out onto a generously floured surface. Cover dough and let rest for 10 minutes.

  • Divide into 24 balls. With floured hands, shape as desired into rolls. (Dough will be sticky.) Place on greased baking sheets. Cover and let rise in a warm place until nearly double (30 to 45 minutes). Bake in a 375 degree F oven about 12 minutes or until golden brown. Makes 24 rolls.

Nutrition Facts

164 calories; fat 6g; cholesterol 23mg; saturated fat 2g; carbohydrates 24g; insoluble fiber 1g; protein 3g; vitamin a 48.6IU; sodium 96mg; calcium 10.1mg; iron 1.3mg.
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