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Fresh Potato Rolls Delicious Recipe
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Scalded milk||2⁄3 Cup (10.67 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Hot mashed potatoes||1 Cup (16 tbs) (Fresh Hot)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||3 , lightly beaten|
|Sifted flour||8 1⁄2 Cup (136 tbs) (Approximately)|
|Melted butter/Margarine||3 Tablespoon|
Serving size: Complete recipe
Calories 6404 Calories from Fat 1495
% Daily Value*
Total Fat 170 g260.8%
Saturated Fat 57.9 g289.3%
Trans Fat 13.5 g
Cholesterol 746.3 mg
Sodium 4382.9 mg182.6%
Total Carbohydrates 1060 g353.2%
Dietary Fiber 49.9 g199.5%
Sugars 61.9 g
Protein 156 g312.5%
Vitamin A 40.2% Vitamin C 147.8%
Calcium 43.2% Iron 296.6%
*Based on a 2000 Calorie diet
Combine the milk, shortening, potatoes, sugar and salt in a large bowl and cool to lukewarm.
Add the yeast and eggs and blend well.
Add 1 1/2 cups flour and mix well.
Cover and let rise in a warm place for about 1 hour or until bubbly.
Stir in enough remaining flour to make a stiff dough.
Turn onto a lightly floured board and knead until smooth and elastic.
Place in a lightly greased bowl and turn to grease surface.
Cover and refrigerate overnight.
Shape into small balls.
Place in greased and lightly floured muffin tins and brush with melted butter.
Let rise in a warm place for 1 hour and 15 minutes or until doubled in bulk.
Bake at 425 degrees for 20 minutes.
About 40 medium rolls.