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Potato Rolls

12" Deep Dutch oven
serves 12 plus

1 cup warm water (105-110 degrees) divided
1 cup sugar
2 1/4 tsp. Yeast (1 package)
1 cup instant potatoes
1 tsp. Salt
1 cup soft shortening
2 eggs, well beaten
5-5 1/2 cups flour

In a large bowl, mix 1 cup water, sugar, and yeast. Set aside to soften. In a separate bowl blend the instant potatoes and 1/2 cup water.

(You may use 3/4 cup mashed potatoes, eliminate water). Add to the yeast mix. Add salt, shortening, eggs and 2 cups of the flour, beat until smooth. Cover and set aside to rest for 10 minutes to rest. Mix in remaining three cups of flour to make a soft dough.

Knead for 5 minutes. Place in well greased bowl and cover with a damp towel. Let rise until double.

Punch down, shape as desired. Place in a greased Dutch oven, let rise until almost double. Bake with 11 coals on the bottom and 17 on top (375 degrees) for about 25-30 minutes, or until golden. (Time and temperature are approximate and may vary with conditions). Rotate oven and lid often and use the 2/3 method to avoid burning bottom. (2/3 method means remove from bottom heat 2/3 of the way through).

Serve warm with butter and your favorite jam. Enjoy!

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