I love making rolls. I found a new recipe that I have completely fallen in love with. A family member of mine passed away before Christmas. As I was cleaning her kitchen, I sat at the kitchen island sorting through all her beloved recipes. I found one that caught my fancy. I knew I had to try it for our Christmas dinner. I never tried making potato yeast rolls, until now. I'm a huge fan now. Sold. Not going back to any other roll. It's that serious.
I'm certain my family was sold on the recipe because I came home with only 2 rolls left, out of the 3 dozen that I made.
Before making the rolls, you need to make a batch of mashed potatoes and reserve one cup of mashed potatoes. I love making Ree Drummond's mashed potatoes.
Mother's Home Made Rolls:
Soften yeast in water. Add shortening, sugar, salt, and mashed potatoes to scald the milk. Cool to lukewarm. Add yeast and beaten eggs. Add flour and mix thoroughly. Knead 5-10 minutes. (This step is extremely important. I kneaded for 10 minutes straight)
Placed in greased bowl and brush lightly with melted fat. Cover with cloth. (You can use a heating pad on high heat, and place the bowl on the heating pad. This will add some extra warmth to your dough. Allow 3 hours or more to allow your dough to rise) Punch down dough. Shape dough into balls, and place aside. Allow the rolls to rise, or double in size.
Bake at 425 degrees for 10 minutes or longer. If your using cast iron, the baking time will be shorter. Will make 3-4 dozen.