Somethin' From the Oven

   Gathering with family from out of town; lots of great foods on the menu. One of the most requested foods from my kitchen are Amish Potato Rolls. This soft dough is slightly sweet and as soft as a pillow- yummy goodness (especially right from the oven)!

AMISH POTATO ROLLS

(yield approximately 3 doz small rolls)

1 cup sugar

1 cup mashed potato

1/2 cup shortening

3 eggs

1 1/2 teaspoon salt

1 cup warm water

2 pkg yeast

5 cups flour

Mix together well the sugar, potatoes, shortening, eggs and salt. 

Dissolve the yeast in the warm water then add to the sugar/potato mixture.

Stir in 3 to 4 cups of the four. Add remaining flour while kneading. Knead until the dough is no longer sticky but moist. 

Cover. Let rise until double (approximately 1 hour).

Roll dough to 1" thickness. Cut into buns shapes with a jar or biscuit cutter. Place on lightly greased baking sheet about 2" apart. Let thiem rise until puffy but not doubled (approximately 30 minutes).

Brush with milk. Bake in 325 degree oven until lightly golden brown, approximately 12 minutes.
Cool on a wire rack. They store well in an airtight container and freeze beautifully.

Pictured is my mother's favorite dinner roll shape; the clover roll. She did not use the same recipe I do, however, her honey wheat bread was always formed in clovers for holiday dinners. To make a clover, lightly grease muffin tins. Pinch a piece of dough the size of a walnut and gently shape a ball. Place three balls per cup (touching). Proceed with baking directions. She also brushed her rolls with melted butter after baking (as I did here). 

  Today the rolls are wrapped in my favorite kitchen towel and tucked in my best basket- we're off for a day of visiting. Enjoy your weekend!