Cortland's Potato Rolls

Cortland's Potato Rolls

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The first time I made this recipe, I was 24 years old and newly married.  These rolls have been a favorite at Thanksgiving and Christmas ever since!! Enjoy!!

Bake at 400* for 25 minutes.  Makes 32 rolls.

3 medium sized potatoes, pared & Quartered

2 Tablespoons yeast

1/2 teaspoon sugar or honey

1/2 cup butter

1/4 cup veggie shortening

1/2 cup honey

2 eggs

2 teaspoons salt

6 cups flour

1. Cook potatoes in boiling salted water 15 minutes or until soft. Drain, reserving 1 cup of the potato cooking water, then mash potatoes.
2. Place 1/2 cup of the very warm potato water in large bowl. Sprinkle yeast over water, add sugar and stir to dissolve yeast. Let stand 10 minutes or until bubbly.
3. Heat butter, shortening, and remaining 1/2 cup of the potato water in small saucepan just until butter is melted. Cool to lukewarm. Stir into yeast mixture with honey, eggs, salt and mashed potatoes. Beat with electric mixer until well blended.
4. Add 2 1/2 cup of the flour; beat with electric mixer for 2 minutes or by hand for 200 strokes. Gradually stir in 3 1/2 to 4 1/2 cups more flour to make a dough that holds together and leaves the side of the bowl.
5. Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Place in large greased bowl, turning to bring greased side up. Cover, let rise in a warm place, away from draft, until double in bulk. About 1 1/2 hours.
6. Divide each 1/2 into 16 pieces. Shape into smooth balls, place in 2 greased baking pans. Cover let rise.

I am late to post today (did you notice??) because I have been busy with getting ready for Thanksgiving . . . we can't wait!! 

Lord willing, I will have a 

Lilla Rose 

Giveaway on Wednesday 

and lasting through the weekend!!

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