Lion House Potato Rolls Food

LION HOUSE POTATO ROLLS

Steps:

• Combine the first 4 ingredients in a mixing bowl and allow them to stand for1 hour. Be sure to cool the potato water first.
• After an hour add the next 4 ingredients. Add enough extra flour to make a soft dough. Melt the shortening before adding it and do not add it while it is hot. Beat the eggs well before adding. Sift the flour.
• Roll 1/4" thick, spread with creamed butter. Cut with a small biscuit cutter. Place 2 with buttered sides together into a well greased muffin pan.
• Let stand 45 minutes and bake at 400°F for 25 minutes.
• Makes 30 rolls.

REFRIGERATOR POTATO ROLLS

Steps:

• In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
• Add to dry mixture in bowl.
• Add eggs.
• Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
• By hand stir in enough remaining flour to make a soft dough.
• Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
• To use dough, grease 13 x 9-inch pan.
• Makes 32 rolls.
• Cover and let rise about 45-60 minutes.
• Bake at 375 for 25 - 30 minutes.

LION HOUSE DINNER ROLLS

Steps:

• In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
• Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
• Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
• Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
• Add about ½ cup flour and mix again, by hand or mixer.
• Dough should be soft, not overly sticky, and not stiff.
• (It is not necessary to use the entire amount of flour.)
• Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
• Cover with plastic wrap and allow to rise in warm place until double in size.
• (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
• After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
• Roll out and cut rolls in desired shape and size.
• Place on greased (or parchment lined) baking pans.
• Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
• Bake at 375 for 15 to 20 minutes or until browned.
• Brush with melted butter while hot.

DAD'S POTATO ROLLS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix 1 cup of warm water, 1/2 cup sugar and 1 package of yeast. Set aside to soften.
• In another bowl blend 1/2 cup instant potatoes and 1/2 cup warm water.
• Add potatoes to the yeast mixture.
• Add 1 teaspoon salt, 1/2 cup shortening, 2 eggs and 2 cups of flour, beat well.
• Cover and set aside for 10 minutes.
• Mix in the remaining 3 to 3 1/2 cups of flour.
• Knead dough for 5 minutes and place in a well greased bowl.
• Cover with a damp towel and let rise.
• When dough has doubled in size, knead it down.
• Shape as desired, we use about fist sized rolls.
• Place on lightly greased cookie sheet and cook for about 15 to 20 minutes.