Potato Butterhorn Rolls

1. 1

   In a large bowl, combine sugar, salt and butter with hot mashed potatoes.

2. 2

   Set aside to cool. Add eggs.

3. 3

   Soften yeast in 1/4 cup warm milk. Add the remaining milk to the potato mixture. Stir until blended.

4. 4

   Add flour, a little at a time, beating well after each addition.

5. 5

   Turn dough onto a lightly floured surface. Knead until dough is soft, smooth and elastic.

6. 6

   Gently place ball of dough into a large, well-greased bowl. Turn dough, greased side up, and set in a warm place until doubled in bulk, about 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.