Easy Potato Soup
INGREDIENTS:
2/3 c Sugar
2/3 c Shortening
1 c Mashed potatoes
2 1/2 ts Salt
2 Eggs
2 pk (1/4 ounce each) active dry
-yeast
1 1/3 c Warm water (110-115 degrees)
-divided
6 c All purpose flour (up to
-6-1/2)
2/3 c Sugar
2/3 c Shortening
1 c Mashed potatoes
2 1/2 ts Salt
2 Eggs
2 pk (1/4 ounce each) active dry
-yeast
1 1/3 c Warm water (110-115 degrees)
-divided
6 c All purpose flour (up to
-6-1/2)
I looked through all my Taste of Home mags (no data base yet) and found Easy Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you are looking for.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. 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; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks. Yield: 45 rolls.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. 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; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks. Yield: 45 rolls.