Potato Rolls

1. 1

   Cook potato in boiling water to cover 10 minutes or until tender. Drain, reserving 1 cup liquid; set potato aside.

2. 2

   Heat reserved 1 cup liquid to 100u00b0 to 110u00b0 in a small saucepan. Sprinkle with yeast; stir and let stand 5 minutes.

3. 3

   Mash potato in a large bowl with a potato masher or fork; stir in yeast mixture, shortening, sugar, and salt. Let stand at room temperature 2 hours. Gradually add 4 cups flour, stirring to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and chill 8 hours.

4. 4

   Punch dough down; turn out onto a surface sprinkled with remaining 1/2 cup flour, and knead 4 or 5 times. Roll to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on lightly greased baking sheets.

5. 5

   Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

6. 6

   Bake at 400u00b0 for 10 minutes or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.