Potato Yeast Rolls
- Yield 2
Here's a great use for left over mashed potatoes.
- 5 cups all-purpose flour
- 1 envelope dry yeast
- 1/2 cup mashed potatoes
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water (about 100 degrees)
- Combine 2 cups of the flour and the yeast in a mixing bowl. Combine the potatoes, oil, sugar, salt and water in a bowl and mix well. Add to the dry ingredients and beat at low speed for 30 seconds, stopping to scrape the side of the bowl frequently. Beat at high speed for 3 minutes. Stir in the remaining 3 cups flour. Chill, covered, for 2 hours or up to 3 days. Punch down the dough and turn out onto a lightly floured surface. Let the dough rest, covered, for 10 minutes. Shape into twenty-four round balls using lightly floured hands. Arrange on a 9×13-inch greased baking sheet. Let rise, covered, for 40 minutes or until doubled in size. Preheat the oven to 400F. Bake for 16 to 20 minutes or until golden brown.
Recipe reprinted with permission from Anne Grimes’ Dumplings ‘N More; Recollections & Recipes (Ayden, North Carolina, 2008).