Thursday, December 31, 2009

Shamrock Rolls

Ooooh! These are SO good...and so soft...and so chewy...and so moist! You're going to want to make them right now!!!

Here's how to do it:

1 pkg. dry active yeast (that's 2 1/4 tsp. if you buy in bulk like I do)
1/4 cup warm water
1/2 cup hot mashed potatoes
1/4 shortening (I used Tenderflake Lard)
1/4 cup sugar
1 1/2 tsp. salt
1 cup milk, scalded
1 egg
4 to 4 1/2 cups all purpose flour

  • Soften yeast in warm water. Combine potatoes, shortening (lard), sugar, salt and hot milk. Cool to lukewarm.
  • Add softened yeast and egg. Stir in 2 cups of the flour; beat well. Stir in the remaining flour or enough to make a soft dough. Turn out and knead on lightly floured surface till smooth and elastic, 6 to 8 minutes.
  • Place in lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place till double in size, about 1 hour. Punch down. Shape in ball. Cover and let rest 10 minutes.
  • To shape rolls, roll balls to about 1 inch in size and place 3 in each greased muffin tin. Let rise about 1 hour, again till double in size.
  • Bake at 400 F about 10 to 12 minutes. Makes 2 dozen rolls.
If you have a stand mixer, here's what I do:
  • Soften yeast in warm water in bowl of stand mixer. Add cooled potato mixture and egg.
  • Add all 4 cups of flour and set mixer with dough hook to "2" (Cuisinart) and set timer for 8 minutes. At about the 4-minute mark, turn dial to "3". Watch the dough. If it doesn't come away from the sides/bottom add more flour. I usually end up adding another cup for 5 cups total.
  • Remove from mixer bowl and transfer to well greased bowl.
  • Continue as above.
ENJOY!!! We're going to have some tonight with our traditional New Years appetizers.

The batch above was made for Christmas...I'll make a fresh batch today.

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