Mama Gran’s Rolls

Elizabeth Peterson made these for Thanksgiving and Christmas. She said it may be doubled but not tripled.  Not sure why.

  • 1 cup flour
  • scant 1/2 cup sugar
  • 1 tbsp. salt
  • 3/4 cup shortening
  • 1 potato, cooked and mashed
  • 2 eggs, beaten
  • 1 cup scalded milk
  • 1 pkg. yeast, dissolved in 1/2 cup lukewarm potato water
  • approximately 3 cups of flour
  • lots of melted butter

Stir flour together with sugar and salt.  Add shortening and potato. Add eggs and mix. Add cooled milk and yeast mixture.  Blend. Slowly add 3 cups of flour.

Cover and chill overnight. (Dough keeps in fridge up to six days).

Roll out on floured surface. Cut into 3 inch circles using a biscuit cutter. Dip in melted butter.  Fold over and place snugly in heavily buttered pie pan. Paint tops with butter.

Refrigerate if desired.  Let rise 1.5 to 2.25 hours.

Preheat oven to 425 F.  Bake until golden brown (9-14 minutes).


2 thoughts on “Mama Gran’s Rolls

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