Prep Time: 1 hours, 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1-1/2 tbsp dry active yeast
- 1/2 cup warm water
- 2/3 cup milk
- 1/4 cup sugar
- 2 tsp salt
- 1 cup mashed potatoes
- 1/2 cup shortening
- 3 eggs
- 4 to 5 cups bread flour
- 4 tbsp melted butter
Preparation:
- Begin this recipe the night before you plan to bake because the dough will be refrigerated overnight.
- In large bowl, mix yeast and water. Stir until yeast is dissolved.
- Stir in milk, sugar, and salt.
- Stir in mashed potatoes. Use freshly mashed potatoes, smooth or chunky, or use mashed potatoes made from potato flakes.
- Mix in shortening and eggs.
- Mix in 2 cups bread flour.
- Cover bowl with plastic wrap or clean kitchen towel and let batter sit in warm place for 45 minutes.
- Mix in enough remaining flour to make a stiff dough that you can handle with your hands.
- Turn dough out onto floured board and knead for about 10 minutes. If the dough is sticky, add more flour to it, a tablespoon at a time. Knead until smooth.
- Place dough in greased bowl. Flip dough over so that the dough top is also lightly greased. Cover bowl with plastic wrap and place in refrigerator overnight.
- The next morning, remove bowl from fridge.
- Melt the butter over low heat. You will use some of this butter to grease the muffin tins and the rest to brush the tops of the rolls.
- Lightly grease muffin tins with the melted butter and pastry brush.
- Form 40 balls out of the dough.
- Place dough balls in muffin tins. If you don’t have enough muffin tins to make 40 rolls at once, let the dough set aside until a muffin tin is empty and ready to go back into the oven.
- Brush the tops of each dough ball with butter.
- Cover and let rise for 45 minutes or until double in size.
- Bake rolls at 425 degrees F for 20 minutes or until golden.
- Remove rolls from tins and let cool.
