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Ingredients
| active dry yeast: 5 tsp |
| water: 1 pt (warm) |
| granulated sugar: 1 cup |
| eggs: 5 |
| salt: 1 Tbl |
| russet potatoes (diced): 2 cups (mashed) |
| household shortening: 3/4 cup |
| bread flour (unsifted): 9 cups |
Amish Potato Rolls
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
36 serving(s)
Tags
- Sprinkle yeast over water that has been placed in your mixer.
- Allow the yeast to activate and then mix in sugar.
- Then add potatoes, salt, shortening, and eggs.
- Add flour a cup at a time stopping at 8.
- Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
- Place in a greased bowl and cover with a towel.
- Allow to rise till doubled in a warm place.
- Measure another 1/2 c flour into a bowl.
- Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
- Break off dough and form into rolls.
- Roll into flour just to coat.
- Place on a greased pan and allow to rise till almost doubled.
- Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
- Prep time does not include rise time as that will vary.