- 1 package dry yeast
- 1/2 cup sugar, divided
- 1/4 cup warm water (105° to 115°)
- 2 cups milk, scalded
- 1/2 cup cooked, mashed potatoes
- 1/2 cup shortening, melted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 1/2 cups all-purpose flour, divided
- Butter or margarine, melted (optional)
How to Make It
Combine yeast, 1 teaspoon sugar, and water in a large bowl; stir well. Let stand 5 minutes.
Combine remaining sugar, milk, potatoes, shortening, baking powder, soda, and salt; add to yeast mixture, stirring well. Stir in 2 cups flour. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Add enough remaining flour to make a soft dough.
Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and refrigerate overnight.
Lightly grease muffin pans. Shape dough into 2-inch balls; place 1 ball in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Using kitchen shears, cut a shallow cross on top of each roll. Bake at 400° for 10 minutes or until golden brown. Brush with melted butter, if desired.