GOLDEN POTATO ROLLS
Steps:
- Dissolve yeast in water,set aside. In a sauce pan combine milk, shortening and potato stir over low heat until shortening is melted. Remove from heat. Place in a large bowl with sugar,salt,2 c flour and yeast mixture.Add eggs mix well. Cover loosely allow to stand for 2 hours. Dough will be like a sponge. Stir in enough flour to make a soft elastic dough. I use my mixer with hook attachment, on low setting mix 6 minutes.Place in a geased bowl and turn over to grease the top. Cover and let rise in a warm place for 1 hour or utnil doubled. Punch down and form into shapes. Cover and allow to rise for 30 minutes or until doubled. For cressant shapes divide dough into 3 rounds roll into 12 inch circles, cut into 12 pieces and roll from wdie end to point. Bake on greased baking sheet 400 for approx 15 minutes. When done and still hot rub tops with salted butter. Cool and freeze up to 2 weeks prior to Thankggiving.
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