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Potato Rolls

Submitted by Thelma Ott, Albion, IN

This recipe for potato roll dough has been in Thelma Ott's family for more than 60 years.


  • â…” cup shortening
  • â…” cup sugar
  • 1 cup mashed potatoes (instant or leftovers work fine)
  • 2 cups scalded milk
  • 1 tsp. salt
  • 2 well-beaten eggs
  • 1 package dry yeast
  • ½ cup lukewarm water
  • 8 cups flour (sifted)


Mix together thoroughly the shortening, sugar, potatoes, milk, and salt. When mixture is no longer hot, add beaten eggs. Dissolve yeast in warm water and add to mixture. Add enough flour until mixture is no longer sticky.

Put dough onto floured pastry cloth and knead in remaining flour. Form dough into large lump and place into large greased mixing bowl. Cover lightly with plastic wrap. Let mixture rise until double in size. Pinch off golf ball-sized rolls. Let rise on greased baking sheet until nearly double in size, about 2 to 3 hours. Bake at 375 degrees about 14 minutes. Butter tops of rolls and place on rack to cool.

The Out Here Magazine food styler for the Fall 2004 issue, Cheryl Barnes, chose to bake the entire lump of dough into one loaf, pictured here.