1
pkg Instant Mashed Potatoes [4 servings]
4½
cups All Purpose Flour
1
pkg Active dry Yeast
1
cup Milk
½
cup Shortening
½
cup Sugar
1
tsp Salt
2
Eggs
Prepare mashed potatoes according to pkg.
In large mixer bowl, thoroughly stir together 2 cups flour and the yeast.
In saucepan, heat milk, shortening, sugar, and salt just till warm, stirring constantly to melt shortening; stir in potatoes.
Add to dry mixture in mixer bowl; add eggs. Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a soft dough.
Place dough in a greased bowl, turning once to grease surface of dough.
Cover; refrigerate several
hours or up to one week.
TO
USE:
Remove dough from refrigerator.
Divide in half. Shape first half of dough into 16 rolls.
Place in greased 9x9x2-inch baking pan. Repeat with remaining dough.
Cover and let rise until almost double, 45 to 60 minutes.
Bake at 375°
for 25 to 30 minutes. Makes 32 rolls.