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  Recipe Home » Diabetic » GOLDEN POTATO ROLLS
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  GOLDEN POTATO ROLLS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 202
Ingredients:
14-oz. package active dry yeast
1/2 C. warm water (110 to 115 degrees F.)
1 C. milk
3/4 C. shortening or margarine
1-1/4 C. leftover mashed potatoes
1/2 C. sugar
2 tsp. salt
8 to 8-1/2 C. flour, divided
2 eggs, beaten
Instructions:
Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening, and potatoes. Cook and stir over low heat just until shortening is melted. Remove from heat and place in a large bowl with sugar, salt, 2 C. of flour and yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (dough will be like a sponge). Stir in enough remaining flour to make a soft dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into thirds. On a floured surface, roll each portion into a 12-inch circle. Cut each circle into 12 pie shape wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, on greased baking sheets. Cover and let rise 30 minutes, or until nearly doubled. Bake at 400 degrees F. for 15 minutes, or until golden.
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