Description
Tomato juice and mashed potatoes are the key ingredients for these rosy rolls. They are so delicious hot out of the oven with a bit of butter brushed on top.
Ingredients
- 1 cup room temperature tomato juice
- ½ cup lukewarm water (100 degrees F/38 degrees C)
- ⅔ cup white sugar
- 1 ½ teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 2 eggs
- ⅔ cup melted shortening
- 1 cup mashed potatoes
- 6 cups all-purpose flour, or as needed
Instructions
- Combine the tomato juice
- water
- sugar
- and salt in a large bowl
- stir until the sugar and salt dissolve
- and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Mix in the eggs
- shortening
- and mashed potatoes
- and beat in the flour to make a soft dough. Knead for about 5 minutes
- until the dough is smooth and elastic
- and place in a greased bowl
- turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
- Line baking sheets with parchment paper
- and set aside.
- Working on a lightly floured surface
- divide the dough into 4 equal pieces
- and cut each into 12 small pieces. Roll the pieces into balls
- place the rolls 2 inches apart on the prepared baking sheets
- cover with a towel
- and let the rolls rise in a warm place until double
- about 2 hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the rolls in the preheated oven for 12 to 15 minutes
- until the tops are golden brown.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 5 hrs
Servings: 48