Grandma Mayme's Potato Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
6.5 cup Flour - Gold medal all purpose flour 2 serving 2 1/4 Tsp. (1 packet) active Dry Yeast (by TLHAGEN) 1 cup Milk, 1% 2 large Egg, fresh, whole, raw 1 tbsp Salt .5 cup Granulated Sugar 1 cup Mashed Potatoes .66 cup Shortening .5 cup (8 fl oz) Water, tap
1.Scald milk and then bring to room temp.
2. In the bowl of a large stand mixer, dissolve yeast in hot tap water no higher than 110 degrees for 5 min. Add 1 tsp of the sugar to the yeast for the 5 minutes it is dissolving.
3. Beat eggs.
4. Add the eggs, the rest of sugar, shortening, salt, cooled milk, mashed potatoes and flour to the yeast mixture. Mix ingredients with a dough hook on low speed. Once mixed, knead with dough hook for approx 5 min on med speed.
5. Spray bottom of a large mixing bowl with canola oil spray. Place dough in a large bowl and flip it over so that the top of the dough has an oil surface. Cover with a wet towel and let rise in a warm place for approx 45 min or until doubled. ( A warming drawer with a proofing setting of 85 degrees is excellent for this.)
6. Pound the dough gently and then roll out into a large rectangle on a well-floured surface.
7. Cut with a round cookie/biscuit cutter 3 inches in diameter(an upside-down glass can also be used as the cutter.)
8. Place on cookie sheets as described below for best results. Let rise again for 30 min.
9. Bake on a cookie sheet covered with a silicone mat, a Silpat or use a baking stone sheet without a mat. Bake at 375 degrees for 10-12 minutes.
10. Rolls can be made ahead and cooked for 10 minutes (almost done but not quite golden brown) then frozen in zip-lock bags. Reheat at 350 degrees for 5-6 min. Enjoy!
Serving Size: 1 roll
Number of Servings: 38
Recipe submitted by SparkPeople user MAEBURNS.
2. In the bowl of a large stand mixer, dissolve yeast in hot tap water no higher than 110 degrees for 5 min. Add 1 tsp of the sugar to the yeast for the 5 minutes it is dissolving.
3. Beat eggs.
4. Add the eggs, the rest of sugar, shortening, salt, cooled milk, mashed potatoes and flour to the yeast mixture. Mix ingredients with a dough hook on low speed. Once mixed, knead with dough hook for approx 5 min on med speed.
5. Spray bottom of a large mixing bowl with canola oil spray. Place dough in a large bowl and flip it over so that the top of the dough has an oil surface. Cover with a wet towel and let rise in a warm place for approx 45 min or until doubled. ( A warming drawer with a proofing setting of 85 degrees is excellent for this.)
6. Pound the dough gently and then roll out into a large rectangle on a well-floured surface.
7. Cut with a round cookie/biscuit cutter 3 inches in diameter(an upside-down glass can also be used as the cutter.)
8. Place on cookie sheets as described below for best results. Let rise again for 30 min.
9. Bake on a cookie sheet covered with a silicone mat, a Silpat or use a baking stone sheet without a mat. Bake at 375 degrees for 10-12 minutes.
10. Rolls can be made ahead and cooked for 10 minutes (almost done but not quite golden brown) then frozen in zip-lock bags. Reheat at 350 degrees for 5-6 min. Enjoy!
Serving Size: 1 roll
Number of Servings: 38
Recipe submitted by SparkPeople user MAEBURNS.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 3.9 g
- Cholesterol: 12.2 mg
- Sodium: 207.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
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