Potato Rolls

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 1 cup scalded milk, cooled
• 1/2 cup prepared mashed potatoes
• 1/4 cup vegetable shortening
• 1/4 cup white sugar
• 1 1/2 teaspoons salt
• 1 egg, beaten
• 4 1/2 cups all-purpose flour

Directions

Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.

Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

Grease 2 baking sheets.

Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.