“These rolls are great with the potato soup. I got the recipe from my daughter's high school in Oregon,Its very good.”
READY IN:
18mins
YIELD:
3-4 dozens
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak yeast in lukewarm water.
  2. In large bowl place potatoes, sugar, eggs, salad oil, and milk. Mix together . Add yeast and flout to make a stiff dough.
  3. Place in greased bowl and cover. Place in refrigerator and use within 4 days.
  4. Punch down and knead slightly. Shape and let rise 11/2 hours or until double in bulk. Bake for 8 minute at 400.

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