Amish Potato Rolls Recipe

Ingredients for Amish Potato Rolls

• 2 ¼ teaspoons active dry yeast
• Warm Water
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon salt
• Mashed Potatoes
• Crisco
• Bread Flour

How to Make Amish Potato Rolls

1. In a mixing bowl, combine 1 cup warm water (105-115°F) and 2 ¼ teaspoons active dry yeast.
2. Let the yeast activate for 5-10 minutes until foamy. Stir in 1/4 cup granulated sugar.
3. Add 1 cup mashed instant potatoes, 1 teaspoon salt, 1/4 cup shortening (vegetable or lard), and 2 large eggs. Mix well.
4. Gradually add 4 cups all-purpose flour, one cup at a time, mixing until combined.
5. Add enough of the remaining flour (about 1-2 cups) until the dough is slightly sticky but workable. Do not over-flour.
6. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Lightly flour a clean surface. Gently turn the dough out onto the floured surface.
8. Measure out 1/2 cup all-purpose flour into a separate bowl.
9. Lightly spray your hands with cooking spray.
10. Break off pieces of dough (about 1.5-2 ounces each) and shape into rolls.
11. Roll each roll in the floured bowl to coat lightly.
12. Place the rolls on a greased baking sheet, leaving some space between them.
13. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
14. Preheat oven to 350°F (175°C).
15. Bake for 20-25 minutes, or until golden brown.