Potato Rolls

Potato Rolls
From Better Homes and Gardens Limited Edition New Cookbook
Prep: 45 minutes Rise: 1 1/2 hours Bake: 10 minutes
Oven: 400F Makes: 24 Rolls

4 to 4 1/2 cups flour
1 pck. active dry yeast
1 cup milk
1/4 cup water
1/4 cup sugar
1/4 cup shortening
1 1/2 t salt
1 beaten egg
1 potato, cooked and mashed (1/2 cup)

1. Combine 2 cups of the flour and the yeast. Heat and stir milk, water, sugar, shortening, and salt just until warm (120F to 130F) and shortening almost melts; add to flour mixture along with egg and mashed potato. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Divide each dough portion into 12 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Place on the prepared baking sheet. Cover; let rise in a warm place until nearly double (35-45 minutes).

4. Bake in a 400 oven for 10 to 12 minutes or until golden brown. Immediatly remove rolls from baking sheet. Cool on wire racks.

Nutrition facts per roll: 106 cal., 3 g total fat (1 g saturated fat), 10 mg chol., 154 sodium, 17 g carbs, 1 g figer, 3 g pro.