Easy Potato Rolls

By Gilmore

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/3 cups warm water (110° to 115°), divided
• 2/3 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 cup mashed potatoes
• 2-1/2 teaspoons salt
• 6 to 6 -1/2 cups all-purpose flour

Details

Servings 45
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.

Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.