Category: Breads - Yeast - Rolls

  Date Posted: 10/2/2009

  Author: {Unknown}

  Hits: 376

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  Prep Time:

  Total Time:

  Serves: makes 36 rolls

1/2 cup unseasoned warm mashed potato or packaged instant mashed potato
1 1/2 cups warm water (105 deg to 115 deg)
2 pkgs. Active dry yeast
1/2 cup sugar
1 Tbsp. salt
2 eggs
1/2 cup butter or regular margarine, softened
6 1/2 cups unsifted all-purpose flour
melted butter, or 1 egg, beaten with 2 Tbsp. water
poppy or sesame seed

1. Prepare mashed potato as package label directs for 1/2 cup, omitting salt and butter. Pour warm water into a large bowl.

2. Sprinkle the yeast over water add sugar and salt, stirring with wooden spoon until completely dissolved. Let stand a few minutes the mixture will start to bubble slightly.

3. Add 2 eggs, the soft butter, warm mashed potato and 3 cups flour. With portable electric mixer at high speed, beat just until smooth. Add 2 cups flour, beating with wooden spoon until flour is incorporated in dough. Add remaining 1 1/2 cups flour, mixing with hands, until the dough is smooth and stiff enough to leave side of bowl.

4. Brush top of dough with 1 tablespoon melted butter cover with waxed paper and dish towel. Let rise in refrigerator 2 hour, or until double in bulk. Remove from refrigerator.

5. Punch down with fist. Cover and refrigerate. Dough can be refrigerated from one to three days, punching it down once a day. About 2 hours before serving, remove dough from refrigerator shape.

6. Cover with towel let rise in warm place (85 deg) until double in bulk, about 1 hour. Preheat oven to 400 deg. Brush with butter or with egg and seeds. Bake 12 minutes, or until golden. Serve warm.

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