Sweet Rolls In New Dress

Oxmoor House
about 4 dozen


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1 package dry yeast
1 cup sugar, divided
1/2 cup warm water (105° to 115°)
1 teaspoon salt
3/4 cup butter or margarine, softened
1 cup milk
3 eggs, beaten
1 cup cooked, mashed potatoes
6 cups all-purpose flour, divided
1 cup apricot marmalade


Combine yeast, 1 teaspoon sugar, and warm water in a mixing bowl; stir well, and let stand 5 minutes or until bubbly. Add salt, butter, milk, eggs, potatoes, and 1 cup flour; mix well. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Stir mixture well; add remaining flour, mixing well. Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Let rest 5 minutes.

Roll dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch biscuit cutter. Place about 1/2 inch apart in four greased 13- x 9- x 2-inch baking pans. Cover and repeat rising procedure 2 hours or until doubled in bulk.

Make an indention in top of each roll with thumb. Spoon 1 teaspoon apricot marmalade into each indention. Bake at 350° for 20 minutes or until golden brown. Remove rolls from pans; cool on wire racks. Drizzle glaze over tops of warm rolls.

Created date

February 2010