The idea of substituting mashed potatoes for part of the flour in yeast breads was an old one by the 1940s, but it was right in line with the government’s antiwaste campaign. A cup of mashed potatoes that would otherwise be thrown away adds moistness to these honey-sweetened dinner rolls.
⅔ cup milk
1 cup mashed potatoes
¼ cup honey
3 tablespoons vegetable shortening or butter (or a mixture)
¾ teaspoon salt
¼ cup warm (105° to 110°F) water
1 package active dry yeast
3½ to 4½ cups unsifted all-purpose flour
1 large egg, lightly beaten
Heat milk in a small saucepan over medium heat until bubbles form at edge of pan; stir in mashed potatoes, honey, shortening, and salt. Transfer to a large bowl and set aside to cool to 105° to 110°F.
Combine warm water and yeast in a cup and set aside for yeast to soften.
When milk mixture has cooled, add 3½ cups flour, the beaten egg, and yeast mixture; stir until a soft dough forms. Turn dough out onto a work surface floured with some of remaining 1 cup flour. Knead 5 minutes adding as much flour as necessary to make dough manageable. Place dough in a greased bowl, cover, and set aside in a warm place until double in size—about 1 hour.
Grease a 12-cup muffin pan. Divide dough into 36 equal pieces. Shape each piece into a ball; place 3 balls into each greased cup. Set aside in a warm place until double in size, about 45 minutes.
Preheat oven to 400°F. Bake rolls 20 to 25 minutes, or until golden brown and a roll sounds hollow when tapped on top. Cool at least 15 minutes before serving.
12 Servings