“These are really good mouth watering rolls that my husband's grandmother, Momma Pat, would make every Easter. They are soft and have a slight sweet taste. They are my favorite homemade recipe. They taste really good fresh out of the oven with butter. You can also make the dough into a loaf of bread if you like.”
36 rolls

Ingredients Nutrition


  1. Dissolve the yeast in warm water in a large bowl. Let sit for 5 minutes.
  2. Add the sugar, eggs, salt, shortening, mashed potatoes and flour. Beat until smooth.
  3. Knead with your hands 5 minutes till shiny and elastic. Put in a greased bowl and cover with plastic wrap. You need to refrigerate them at least 8 hours but no longer than 5 days maximum. The flavor will improve the longer it sits in the refrigerator. I like to make the dough in the evening and then bake them in the morning.
  4. When ready to make, put rounded pieces of dough in greased bread pans or muffin tins-whichever you prefer. I always make a bit of both :).
  5. Brush the tops with melted butter using a pastry brush.
  6. Let rise again for 20 minutes.
  7. Bake at 375° for 20 minutes.

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