Grandma's Potato Rolls

I remember my grandma making these rolls for family get togethers. I made them for Thanksgiving this year and they were just as delicious as I remember!

• 
  

• 2 1/4 teaspoons active dry yeast

• 1/4 cup warm water

• 1 cup scalded milk, cooled

• 1/2 cup prepared mashed potatoes

• 1/4 cup vegetable shortening

• 1/4 cup white sugar

• 1 1/2 teaspoons salt

• 1 egg, beaten

• 4 1/2 cups all-purpose flour

1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

1. Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.

1. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.

1. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

1. Grease 2 baking sheets.

1. Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
2. ***I remember my grandma cutting them out into 4" circles, brushing with a little butter/olive oil mixture and then folding them over to make half circles - so that's what I did and they were perfectly imperfect and a hit.
3. 
   

1. Preheat oven to 400 degrees F (200 degrees C).

1. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.