Saturday, November 12, 2011

Potato Rolls Recipe

I have made these potato rolls every year for Thanksgiving for as long as I can remember. I made 200 of these the other day. They will be served with ham at my daughter's event.

But first, more about plum pudding. I think long ago it called for chopped prunes, thus the name plum pudding. It is also known as Christmas pudding. This is the way it is traditionally decorated. I make a vanilla creme anglaise and serve a piece of the pudding on top of the sauce and then top it with some hard sauce.

Since I will be giving all of these away, I removed them from the molds and wrapped them in cheese cloth soaked in brandy.

Then I wrapped them in plastic wrap and placed them in the refrigerator.

Back to the potato rolls. Add 1 1/2 cups of water in the bowl of your mixer.

Add 2/3 cup of sugar. Add 2 1/4 teaspoons of yeast and 1 1/2 teaspoons of salt.

Add 2/3 cup of softened shortening.

Add 1 cup of mashed potatoes. I make instant potatoes for this because they make a lighter roll.

Add 2 eggs.

Start adding the flour. You will use about 7-7 1/2 cups.

Add the flour 2 cups at a time.

When the dough comes away from the bowl cleanly, it is ready.

Place it in a coated bowl and cover it with plastic wrap.

Let it rise until it is cresting the bowl. I let it rise overnight in the refrigerator. Then I let it rise at room temperature for about 2 hours. Form into rolls and bake at 400 degrees for about 17 minutes or until golden.

I brush them with melted butter straight from the oven. These freeze very well!