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Potato Rolls     Back to Breads     Printer Friendly Page

Recipe By Orville
Makes about 36 rolls
Preparation Time 4:00
Great for sandwiches and with a meal

3/4 cup water -- (90 to 95 degrees)
1/4 cup dry yeast -- (6 packets)
1 tablespoon sugar

1 cup hot tap water
1/4 cup shortening
3/4 cup heavy cream -- warmed
2 egg -- slightly beaten
1/2 cup sugar
1 teaspoon salt
2 sticks butter(1 cup) -- melted
1 1/2 cups potato buds (instant potatoes)
6 cups flour

Stir 1/4 cup yeast and 1 tablespoon of sugar into 3/4 cup hot tap water. Set aside to activate. In mixer add 1 cup hot water, shortening, eggs, 1/2 cup sugar, salt, melted butter, and cream. Add 2 cups of flour and mix on low until blended. Add yeast mixture. Continuing adding flour until dough does not stick to finger when touched. Turnout dough onto a floured surface. Kneed dough a few minutes and form a ball. Place dough into a bowl brushed with melted butter or oil. Brush top of dough with melted butter or oil. Cover with a towel and let rise until dough doubles in size. Turnout dough on a lightly floured surface. Cut dough into 2 ounce balls for rolls or 3 ounce balls for small hamburger buns. Use a rolling pin and roll out the dough to the size you like. Allow to rise until dough has about doubled. Bake in a 350 degree oven until golden brown. Remove from the oven and allow to cool. Excess can be stored in the freezer until needed. If removing from freezer, allow to come up to room temperature. Heat in a 350 degree oven before serving.