Potato Rolls

This is one of my favorite recipes from my mother-in-law. One of my favorite memories is from when she taught me how to make them. We like to double the recipe and still make 24 rolls. They make for some large, delicious rolls. Also, they work well with 50/50 wheat/white flour and for a time-saver, use re-hydrated potato pearls or potato flakes to make your mashed potatoes and scald your milk in the microwave on 70% power.

2 1/4 tsp dry yeast
1/4 c warm water
1/2 c hut mashed potatoes
1/4 c shortening
1/4 c sugar
1 1/2 tsp salt
1 c milk, scalded
1 egg
4-4 1/2 c flour

Soften yeast in warm water (110 degrees). Combine potatoes, shortening, sugar, salt, and hot milk. Cool to lukewarm.

Add softened yeast and eggs. Stir in 2 c flour; beat well. Stir in remaining flour to make a soft dough. Kneed on lightly floured surface until smooth (6-8 min). Cover. Let rise until double its size. Punch down. Shape into balls, dip in melted butter, and place on baking sheet. Let rise until double its size again (about 1 hour). Bake at 400 degrees for 10-12 minutes. Makes 2 dozen.