Potato Dinner Rolls

Submitted Sandy >

1/2 cup warm water
2 pkg. dry yeast

Dissolve yeast in warm water, and set aside to raise.

1/2 cup melted margarine or butter
1 cup scalded milk
1/2 cup sugar
1/2 tsp. salt

Blend together, and cool to lukewarm. (You can use 1/4 cup powdered
milk, add to the dry ingredients, and 1 cup of water. Powdered milk
doesn't have to be scalded!)

3 room-temperature eggs

Combine risen yeast, cooled milk mixture, and the 3 eggs, and beat well
in a mixer. Gradually add:

3 cup flour
1 cup instant potato flakes, or 1 cup mashed
un-salted potatoes

Mix flour and potatoes together, and add to the liquid. Continue
beating with mixer until the dough becomes too thick to beat, then use a
strong wooden spoon to continue mixing. You will need to add between
1-2 more cups of flour (until the dough becomes stiffer and
leaves the side of the bowl). Leave the dough as soft (sticky) as you
can and have it still stay together. Let rise in a warm place, covered
with plastic wrap and a clean towel, until doubled in bulk.

Punch down, and form into your favorite shape of roll. (Lightly flour
the board when you form the rolls. The softer the dough is, the better
the finished roll!) Let rise a second time until doubled in bulk again.
Bake at 400F for 8-10 minutes.

Comment: The addition of potatoes to the rolls makes them very light and
fluffy. It also makes the roll dough last for several days in the
fridge, covered well. Then you can make fresh hot rolls for several
meals.

The International Cafe


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