Product Recipes
- 2 1/4 tsps dry yeast
- 2 eggs
- 1 1/2 cups warm water
- 2/3 cup sugar
- 1 1/2 tsps salt
- 2/3 cup shortening
- 1 1/2 cups lukewarm mashed potatoes
- 7 to 7 1/2 cups flour
- Dissolve yeast in warm water.
- Stir in sugar, salt, shortening, eggs, mashed potatoes and 4 to 5 cups flour.
- Beat until smooth.
- Add remaining flour until dough is easy to handle.
- Turn dough onto lightly floured board.
- Knead until smooth, about 5 minutes.
- Place in greased bowl, turn so greased side is up.
- Cover bowl tightly.
- Refrigerate at least 8 hours or overnight.
- Can be kept up to 3 days.
- Preheat oven to 400 degrees.
- Punch dough down, make into rolls and place in greased pan.
- Bake for 15 to 25 minutes.
