- 2 packages yeast
- 1/4 cup warm water
- 1 cup milk
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 2 tablespoons Crisco shortening
- 1 teaspoon salt
- 2 eggs
- 1 cup mashed potatoes
- 4 1/2 to 5 cups bread flour
- Melted butter
- In a large bowl, dissolve the yeast in the water.
- Warm the milk, sugar, the 1/2
cup butter and shortening and salt together in a small, heavy pan over low heat,
just until the butter and shortening melt. Set the pan aside to cool to lukewarm.
- Add the liquid to the yeast, and let the mixture sit for 5 minutes.
- Mix in the eggs and potatoes. Stir in as much of the flour as is needed to form
a soft dough.
- Cover the bowl with a towel, and let the dough rise until it has nearly doubled
in size, about 1 1/2 to 2 hours.
- Sprinkle a counter with some of the remaining flour, and knead the dough for
a couple of minutes to make it smooth and elastic. Add in a little flour, if needed,
to make the dough more workable. Roll the dough out to a 1/2- to 1/2-inch thickness.
Cut it into rounds with a 3-inch biscuit cutter. Brush half of each roll's top
with melted butter and fold the unbuttered half over it, so that the upper half
extends about 1/2 inch beyond the lower half. Arrange the rolls on a greased baking
sheet with the rounded side of each roll just touching the flat side of the roll
next to it. Allow the rolls to sit, covered, for 1 hour or until they are doubled
- Heat oven to 400 degrees F.
- Bake rolls for 10 minutes.
- Reduce the temperature to 350 degrees F and bake rolls an additional 10 to
12 minutes, or until they are nicely browned.
- Serve the rolls hot.
Yield: about 2 to 2 1/2 dozen rolls
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