Easiest Way to Make Warba Potatoes Taste

Potato Rolls

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Recipe Summary Potato Rolls

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Ingredients | Warba Potatoes Taste

2 ¼ teaspoons active dry yeast

¼ cup warm water

1 cup scalded milk, cooled

½ cup prepared mashed potatoes

¼ cup vegetable shortening

¼ cup white sugar

1 ½ teaspoons salt

1 egg, beaten

4 ½ cups all-purpose flour

Directions

Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.

Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.

Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

You can substitute 5 tablespoons unsalted butter for the vegetable shortening, if you like.

I roll out the dough to about 1/2 inch thick, cut out 4-inch diameter circles, brush with melted butter-olive oil mixture, and fold over to make half circles. I then brush the tops with the butter-oil mixture when the rolls are done.

Info | Warba Potatoes Taste

prep: 20 mins cook: 10 mins additional: 2 hrs 15 mins total: 2 hrs 45 mins Servings: 24 Yield: 2 dozen rolls

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