Golden Potato Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve yeast in water; set aside.

Step 2

In a saucepan combine milk, shortening, and potatoes; cook and stir over low heat just until shortening is melted. Remove from heat and place in large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs; mix well.

Step 3

Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).

Step 4

Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Step 5

Punch down and divide into thirds. On a floured surface, roll each portion into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down on greased baking sheets. Cover and let rise for 30 minutes or until nearly doubled.

Step 6

Bake at 350º for 10 minutes or until golden brown.