Cooking For A Crowd -
Large Sized Side Dish Recipes
Potato Dinner Rolls Recipe
Recipes for Quantity Cooking
Potato Dinner Rolls
2 cups warm water (105 to 115 degrees F)
1/2 oz. active dry yeast
8 oz. dehydrated potato flour
1/2 cup granulated sugar
2 tsp. salt
3/4 cup butter or margarine
2 1/2 lbs. all-purpose flour
Dissolve yeast in warm water. Combine potato flour, sugar and salt
in mixer bowl; mix well. Add dissolved yeast mixture, butter and
eggs; mix well.
Beat in 6 to 8 cups flour. Gradually mix in remaining flour to make
Using a dough hook, mix 7 to 8 minutes or until dough is smooth and
elastic. Place in a greased bowl, turning to coat all surfaces of
dough. Cover and let rise in warm place about 1-1/2 hours or until
doubled in bulk.
Punch down and shape into 2-inch balls. Place in a lightly greased
sheet pan about 1 inch apart. cover and let rise in warm place about
1 hour until doubled in bulk.
Bake at 400 degrees F 15 to 20 minutes or until browned and rolls
sound hollow when lightly tapped on top.
Yield: 6 dozen rolls
Tips: Dough keeps well in refrigerator. Refrigerate after first
rising. Return to room temperature before shaping and baking. Rolls
may be frozen after cooling completely. Wrap in freezer bag. Reheat
in foil at 350 degrees F 15 to 20 minutes.
Source: Washington State Potatoes
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