Potato Rolls (aka Ice Box Rolls)
Ingredients
- 1 cup mashed potatoes
- ⅔ cup Crisco
- ⅔ cup sugar
- 1 cup milk scalded, cooled
- 1 pkg yeast dissolved in 1/2 cup lukewarm water (add 1 tsp sugar to make more foamy)
- 2 eggs beaten
- 4-5 cups flour
- 1 ½ tsp salt
Instructions
- Mix together the mashed potatoes, Crisco, and sugar.
- Add in milk and then yeast, mixing together.
- Add in beaten eggs.
- Add in the salt and flour to make a soft dough. The less flour you can get by with the better. Too much makes the dough too stiff.
- Turn out on a well-floured board and knead to a stiff dough, but not too stiff.
- Place in a greased bowl and brush the top with Crisco.
- Put in refrigerator to rise overnight (but can get by with 1.5 hours if making the same day - better if overnight).
- Bake at 375°.
Notes
From Carol Childs:
"I hope this is good. I have altered the recipe a few times. I add 1 tablespoon of salt and increase the sugar to 1 cup. I also have left out the eggs and decreased the sugar. You can play with it and do what you want, as long as you don't kill the yeast. I have used 2 yeast packets and let rise an hour or so if I want to use it right away, but the overnight rising in a cool temperature makes finer textured bread."