Potato Rolls

Some may wonder exactly how many different recipes we need for rolls or buns, but I like trying different recipes for anything bread-like, since I have to have some kind of rolls in my freezer at all times. You never know when you may have to make a meal stretch or pack a quick sandwich. In today’s economy just having some of the basics ready can be helpful.
I found this recipe in the Mennonite Treasury a few years ago and was quite pleased with the results. It’s a basic bun recipe that calls for mashed potatoes. The rolls are extremely fluffy and soft, (no crusts here) making them a nice dinner roll - to sop up the gravy or to have along with a bowl of chili.

Ingredients

1 large or 2 med potatoes cooked, plus water
3/4 c milk, scalded
1/4 c sugar
3/4 c shortening (I used part butter)
2 tsp salt
5 eggs, beaten
8 cups flour, divided
2 Tbsp instant yeast

Method

Cook potatoes until soft. Mash along with about 1 cup of the water, so that you have 2 cups of mashed potatoes. Set aside.
Scald milk, add sugar, shortening/butter and salt. In the meantime beat eggs in large mixer. When the shortening/butter has melted, make sure it is not piping hot and add the liquids slowly to the beaten eggs. Add mashed potatoes, 3 c flour and then the yeast, mixing well.
Add another 4 - 5 c flour, or enough to make a soft, smooth dough. (If you don’t have a hook attachment on you large mixer, you will need to knead it by hand until satiny smooth.)
Transfer dough to large bowl, cover with clean tea towel and plastic and let rise 1 hour.

Shape into rolls, placing close together, but not touching, on greased pans.
Cover the same way as before and rise again 1 hour.
Bake at 375F for about 20 min.
Remove from pans and cool on wire racks. Yield: 3 dozen

*Tip: I don't know where the right place is to mention this, but I have noticed that flour is not the same in every country. It's something to do with the way its processed. This can especially affect yeast doughs. If you live in the US you may try adding 1 or 2 Tbsp of vital wheat gluten to the flour if you find they go rather flat.