1 cup plain mashed potato (no butter,salt or milk)
1/2 cup shortening
3 eggs beaten
1&1/2 tsp. salt
2 packets of yeast
1 cup warm water
5 cups bread flour +
Beat all together the sugar, mashed potatoes, shortening, eggs & salt. Add yeast to the warm water & stir until yeast has melted & slightly foamy. Add to the mixture. Stir in 3 cups of the flour. Place dough on a well floured surface & knead in the remaining flour. Knead until dough is moist but not sticky. You might need to add more flour at this point but only enough to keep dough from being very sticky. Put dough in a large bowl, cover with a clean towel & place in a warm area, let dough rise until double in size. Once double roll out on a floured surface about 1 inch in thickness. For dinner rolls cut out with a small round cookie cutter or use a juice glass that you keep the edge floured to easily cut through the dough. Place cutouts on a greased cookie sheet about 2 inches apart. Let rise until puffy but NOT doubled in size, should take about 35 to 40 minutes. Once risen brush tops with milk & bake 325 degrees until nicely browned . My oven takes about 20 minutes but check at 12 minutes as ovens vary. Remove from cookie sheets & dust tops with a sprinkling of the bread flour. Serve warm or reheat if using later. This makes about 5 dozen small dinner rolls. You may cut these with a large round cookie cutter & use for sandwich buns. Oven time might take longer but check at the 12 minute time. These freeze very well & reheat in the microwave like they were freshly baked.
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