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Potato Ice Box Rolls

Yield 2 dozen


  • 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

  1. Combine yeast, 1 teaspoon sugar, and water in a large bowl; stir well. Let stand 5 minutes.

  2. 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.

  3. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and refrigerate overnight.

  4. 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.

Oxmoor House Homestyle Recipes