- Active Dry Yeast 2 packages (1/4 ounce each)
- Warm water 1-1/3 cups, divided
- warm mashed potatoes 1 cup (without added milk and butter)
- Sugar 2/3 cup • 470 kcal
- Shortening 2/3 cup
- Eggs 2 large • 130 kcal
- Salt 2-1/2 teaspoons • 1 kcal
- All-purpose flour 6 to 6-1/2 cups
These potato and bread rolls are sweetened, so are a perfect match with butter and fruit compote or jelly.
They are easy to make, and will rise up into fluffy bread rolls for you to serve as a tear and share bread. You could also make individual rolls – just leave plenty of space between each roll on the baking tray.
In a small bowl, dissolve yeast in 2/3 cup warm water.
In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour.
Beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Shape into a ball and place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
Punch down dough to knock the air out, and divide into thirds. Divide and shape one portion into 15 balls; place in a greased 9-in. round or square baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375F/170C fan/gas mark 5.
Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
You can tell if bread is cooked by turning it upside down and tapping on the bottom with your knuckle – cooked bread has a hollow sound when tapped.
Make sure your water is pleasantly warm in order to activate the yeast, but not too hot or you could kill it.