This is a Mennonite recipe from one of my oldest and favorite Amish cookbooks (I’ll write more about this book in January). You do have to refrigerator this dough overnight, but otherwise this is nice and easy.
Dinner rolls come from a rich tradition in Amish and Mennonite baking culture and the act of refrigerating dough overnight really lets the flavors come together and you get a rich, robust roll. The quick rolls are absolutely wonderful, but if you have more time you’ll be rewarded with this roll.
As is typical of Amish and Mennonite recipes, instructions were sparse. I guessed at the prep and baking time, because it was not provided. So watch those rolls carefully. And there is no yield given.
- 1 package yeast
- 1 1 /2 cups lukewarm water
- 1 cup warm mashed potatoes
- 2 /3 cup sugar
- 2 /3 cup shortening
- 2 eggs
- 1 1 /2 teaspoons salt
- 6 - 7 cups flour
- Dissolve yeast in water.,
- Stir in sugar, shortening, salt, potatoes, and eggs.
- Add flour 2 - 3 cups at a time.
- Mix well and refrigerate overnight.
- Roll into ball shapes and place in two greased cake pans.
- Bake at 350-375 until golden brown on top.