Grandma Cox’s Potato Yeast Rolls

Into 1/3 cup of warm water, add 2 packages of yeast.  Stir until dissolved.  Add into the warm yeast water 3/4 cup of sugar. 

(This is a great way to test your yeast and make sure it’s working…the sugar will make the yeast foam).

Boil 1 medium potato which has been peeled and diced in 1 1/2 c. of boiling water (until the pieces are really soft). 

Do not drain off any water which has not boiled out of the potatoes!

Add 2 cups of milk and 1/2 c. shortening. 

Beat until really smooth (I use an electric beater).

Add 2 tsp. salt and yeast mixture.

Stir in 8 3/4 - 9 cups of flour.  When the mixture is too thick & you can’t stir any longer, start kneading the flour into the dough.  Do not add too much flour, the mixture will feel a little sticky.  (I like whole wheat flour but Mike does not).

Spray bowl with Pam for baking and cover the dough with a clean tea towel.  Let the dough rise in a warm spot.  About 1-2 hours.

Roll the dough out until it’s around 1/2” thick.  Cut out your rolls using a round cookie cutter.  Dip one side in melted butter and fold over.  Place onto a cookie sheet.  Cover your rolls with a tea towel and let rise again until double in size.  Depending on how warm the room is…the rolls will rise in about an hour.

Bake rolls at 400˚ for about 8-10 minutes.  Serve warm…YUMMY!