Easy Potato Rolls

Recipe by Nancy Sneed
READY IN: 2hrs 20mins
YIELD: 45 rolls




  • In a large bowl, cream sugar& shortening.
  • Add potatoes, salt and eggs.
  • In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture.
  • Beat in 2 cups flour & remaining water.
  • Add enough remaining flour to form a soft dough.
  • Shape into ball.
  • (Don't knead) Put in greased bowl and turn to grease top.
  • Cover and rise 1 hour.
  • Punch down.
  • Divide into 3 parts.
  • Shape each part into 15 balls and put into 3 pans.
  • Cover and let rise for 30 minutes.
  • Bake at 375° for 20-25 minutes.
  • Remove from pans and cool on wire racks.
  • (I use instant mashed potatoes, prepared).
  • May be frozen.
  • I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.