Potato Rolls

Long cold winter nights just call for fresh bread!

There’s something about the sun setting early against a snow covered landscape that makes us think about comfort foods – hot and filling soups with warm fresh bread!

We’ve had many of these evenings lately – including one this week.

Dagmar blessed us all with a yummy homemade Chicken Enchilada Soup and fresh hot potato rolls.

These rolls were delightfully soft little yeasty bundles so warm from the oven that the butter melted right in.

Words cannot adequately describe the aroma in the house while these little babies were baking! I’m so glad she doubled the recipe!

Potato Rolls

1 package active dry yeast (1/4 ounce)
1/4 cup warm water (110 -115 degrees)
1 cup warm milk (110-115 degrees)
1/4 cup shortening (we used butter)
1/2 cup warm mashed potatoes (you can use left-overs reheated in the microwave)
1 egg
1/4 cup sugar
1 1/4 teaspoons
4 cups all-purpose flour

In a mixing bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt and 2 cups flour; beat until smooth.

Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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 and form into rolls. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degree for 12-15 minutes or until golden. Remove to wire racks. Serve warm with lots of butter!

Yield: About 2 dozen.

Trust me – your family will rise up and call you blessed!