Prep 10 mins
Cook 8 mins
These rolls are great with the potato soup. I got the recipe from my daughter's high school in Oregon,Its very good.
- 1 (1/4 ounce) package dry yeast
- 1⁄2 cup lukewarm water
- 1 cup mashed potatoes
- 1⁄4 cup sugar
- 2 eggs
- 1 teaspoon salt
- 2⁄3 cup salad oil
- 1 cup milk, scalded
- 5 -6 cups flour
- Soak yeast in lukewarm water.
- In large bowl place potatoes, sugar, eggs, salad oil, and milk. Mix together . Add yeast and flout to make a stiff dough.
- Place in greased bowl and cover. Place in refrigerator and use within 4 days.
- Punch down and knead slightly. Shape and let rise 11/2 hours or until double in bulk. Bake for 8 minute at 400.
Absolutely wonderful! I make a LOT of yeast rolls and bread, and these were fantastic and very easy. Baked some right away, and followed the directions, refrigerating and using the rest of dough over several days. It was great to have fresh rolls with dinner without having to fuss with the dough. They do take a while to rise, so plan accordingly. Loved that this recipe uses oil, I used canola oil which is so much healthier than butter, but the rolls taste very buttery. Made as directed using the Kitchen Aid and the dough went together in a snap. A great way to get rid of leftover mashed potatoes, too. The family loved them! Thanks for sharing the recipe!