- 3 tablespoons potato flakes
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1 teaspoon white sugar
- 2 eggs
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 6 1/2 cups all-purpose flour
- 1/2 cup boiling water
- 1/2 cup warm water (110 degrees F/45 degrees C)
- Pour the boiling water over the instant mashed potatoes and set aside. Scald the milk with the oil and 1/2 cup of the sugar. Add The 1/2 cup very warm water and the teaspoon sugar to the yeast and set aside.
- Add the potatoes to the milk mixture. Start adding the flour, then eggs, one at a time, beating with a mixer or dough hooks. Add yeast mixture and all but 1 cup of the remaining flour and salt.
- Use the reserved 1 cup of flour for kneading. Knead the dough for about 5 minutes on a floured board. Place the dough in a large greased bowl, being sure to grease top of dough also. Cover dough with plastic wrap then with a double piece of foil. Refrigerate or let rise once and make into rolls. If made at night knead down dough before going to bed.
- Once dough has risen once, punch down and shape into about 3 1/2 dozen rolls. Place rolls in a lightly greased baking dish and bake in a preheated 375 degrees F (190 degrees C) oven for about 15 to 20 minutes.
04/24/2018
recipepes.com
Yeast Hot Rolls, recipe
PT15M
PT1H
5
455 calories
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