Mrs. Fields Secrets

I don’t know about you, but my most plentiful Thanksgiving leftover is always mashed potatoes. And the first thing to run out? Rolls. That’s why this potato roll recipe is a must for my Thanksgiving leftovers. It reinvents my mashed potatoes into light, fluffy pillows of turkey-hungry rolls. Or, if you’re tired (or out) of turkey, they’re perfect for any dinner table or snack. The key to these rolls is to give them plenty of time to rise. The longer the better. Make up the dough and then try to forget them. Pretend they are your boring uncle who tells the same stories every Thanksgiving. That should help.

Potato Rolls

2 1/2 teaspoons active dry yeast
1 1/3 cups very warm water, divided in half
2/3 cup brown sugar
2/3 cup shortening
2 large eggs
2 1/2 teaspoons salt
1 cup mashed potatoes
6 cups flour

Directions
Dissolve yeast in 2/3 cup very warm water and allow to become thick and foamy. In a large mixing bowl, combine shortening and sugar until creamy, then add eggs, salt, potatoes, and two cups of the flour. Combine until thoroughly sticky, then add remaining water and flour and knead several minutes, or until a soft dough ball is formed.

Transfer dough to a greased bowl and cover and allow to double in size, about 1-2 hours. Punch dough down and transfer to a floured surface. Divide dough into three equal parts, then roll each part out into 15 equal dough balls. Transfer dough balls to a greased baking pan and cover again and allow to rise until double in size. Preheat oven to 375 degrees and bake for 20-25 minutes, or until golden brown. Remove from oven and brush with butter. Makes 45 rolls.

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