AMISH POTATO ROLLS
These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year.
Provided by startnover
Categories Yeast Breads
Time 55m
Yield 36 4 ounce rolls, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle yeast over water that has been placed in your mixer.
- Allow the yeast to activate and then mix in sugar.
- Then add potatoes, salt, shortening, and eggs.
- Add flour a cup at a time stopping at 8.
- Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
- Place in a greased bowl and cover with a towel.
- Allow to rise till doubled in a warm place.
- Measure another 1/2 c flour into a bowl.
- Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
- Break off dough and form into rolls.
- Roll into flour just to coat.
- Place on a greased pan and allow to rise till almost doubled.
- Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
- Prep time does not include rise time as that will vary.
Nutrition Facts : Calories 181.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 26.1, Sodium 240.2, Carbohydrate 29.1, Fiber 1.1, Sugar 5.8, Protein 4.2
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