“One of the best recipes for making rolls and coffee cakes. It’s a multifunctional recipe. The mashed potatoes keep them fresh longer.” – Calla Ferre
- 1 Package (2 1/4 Teaspoons) Active Dry Yeast
- 1/2 Cup Water Lukewarm
- 1 Cup Milk
- 1 Cup Mashed Potatoes
- 2/3 Cup Shortening
- 1/2 Cup Sugar
- 1 1/2 Teaspoons Salt
- 2 Eggs Well Beaten
- 6 Cups Flour Sifted
- Soften yeast in water. Scald milk and pour over shortening, sugar, salt and potatoes. Cool to lukewarm. Add softened yeast, eggs, and 3 cups of flour. Beat until smooth. Add remaining flour and beat until smooth. Store dough in refrigerator several hours or until doubled.
- When ready to make rolls, remove dough from refrigerator and roll desired amount on a floured board. Shape, cut or roll dough for whatever kind of rolls you wish. This recipe is equally good for dinner rolls, breakfast rolls, coffee cakes or doughnuts. You may add any kind of filling you wish when rolling and shaping rolls. For dinner rolls, you may wish to sprinkle the tops of the rolls with poppy or sesame seeds.
- Place on greased baking sheet to let rise until doubled. Bake at 350 degrees until golden. Baking times will differ with the size of rolls or coffee cakes.
- Since this recipe makes quite a lot of dough, you may not wish to use it all at once. In that case, just take the amount of dough needed out of refrigerator and the rest may be kept there for several days until you are ready to use it.
Recipe – Jean Hansen