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Potato Rolls

  • 2 T. yeast
  • 1 c. shortening
  • 2 c. scalded milk
  • 2 t. salt
  • 1 c. sugar
  • 2 c. instant mashed potato flakes
  • 4 beaten eggs
  • 7 to 9 c. flour

Dissolve yeast in 1 cup of warm water.  Add shortening to scalded milk until melted.  Add salt, sugar, and potatoes.  When cool add yeast.  Mix thoroughly and add eggs.  Add enough flour to make stiff dough.  Knead well, rub top with butter and cover.  Let rise until doubled.  Form two inch rolls and raise agian.  Bake at 400 degrees for 10-15 minutes.  Makes about 48 rolls.

Variation (BBQ Beef Rolls):  After forming two inch rolls, take each ball of dough and flatten/stretch to look like small pancake.  Place about 1 T. of BBQ beef (I use leftover roast, shredded, with a bottle of BBQ sauce dumped on it) in center.  Fold dough around meat and let raise again.  Bake at 400 degrees for 10-15 minutes.  
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