Potato Butterhorn Rolls
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A home-kitchen version of potato butterhorn rolls, written step by step so it's easy to follow built around good potato and pantry staples.
Ingredients
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 4 Tbsp. melted butter
- 2 c. hot mashed potatoes
- 2 eggs, well beaten
- 1 Tbsp. dried yeast
- 1 3/4 c. lukewarm milk plus 1/4 c. for softening yeast
- 6 c. flour
Method
In a large bowl, combine sugar, salt and butter with hot mashed potatoes.
Set aside to cool. Add eggs.
Soften yeast in 1/4 cup warm milk. Add the remaining milk to the potato mixture. Stir until blended.
Add flour, a little at a time, beating well after each addition.
Turn dough onto a lightly floured surface. Knead until dough is soft, smooth and elastic.
Gently place ball of dough into a large, well-greased bowl. Turn dough, greased side up, and set in a warm place until doubled in bulk, about 45 minutes.
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