** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2.
Place potatoes, sugar, shortening and salt in large bowl; stir in
scalded milk.
3.
Let cool to lukewarm; add eggs and yeast; mixing well.
4.
Sift about 6 cups flour into mixture; stir until dough is stiff enough
to knead.
5.
Turn out onto lightly floured surface; knead, gradually adding flour
until dough doesn't stick to hands and is smooth and elastic.
6.
Shape dough into ball; place in greased bowl; turning dough to bring
greased surface to top.
7.
Cover with towel; let stand in warm, draft-free place until doubled.
8.
Shape dough into rolls; place in greased muffin cups and let rise until
double.
9.
Bake in preheated 400 F.
oven 15 to 20 minutes; cool on racks.
10.
Brush tops with melted butter.
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Dietary Notes:
This recipe is very low-sodium with 68.94mg per serving, low-fat with 2.44g per serving, low-saturated fat with 0.46g per serving and low-cholesterol with 7.74mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, Potato allergies.
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