LEFTOVER MASHED POTATO ROLLS
2 packets active dry yeast
1 ⅓ cups warm water (115-120 degrees)
⅔ cup sugar
⅔ cup vegetable shortening, room temperature
1 cup leftover mashed potatoes (warm)
2 ½ teaspoon salt
2 large eggs, beaten
6-6 ½ cups flour
2 tablespoon butter, softened
Combine the yeast with ⅔ cup of the warm water in a measuring cup.
In a large bowl, cream the sugar with the shortening until well combined. Stir in the mashed potatoes and salt. Add the eggs, 2 cups of the flour, and the yeast and water mixture. Mix until combined. Add the other ⅔ cup of warm water and 3 more cups of the flour.
Continue mixing and add 1 more cup of the flour until a soft dough starts to form. Turn the dough onto a floured countertop and fold in as much of the last ½ cup of flour as needed to make a soft dough without wet areas. Do not over-knead. The dough will be very soft and just pulled together with the flour.
Place in a bowl that is lightly oiled turning once to cover the dough with a thin layer of oil. Cover with a light towel and let rise for 1 hour.
Turn the dough onto a lightly floured counter. Cut into 4 equal pieces and cut each quarter piece into 3 pieces (total 12 equal pieces). Dough will be slightly sticky so dust with flour as needed.
Light flour your hands and shape each piece of dough into a ball.
Smear the softened butter all over the bottom and sides of a 12” cast iron skillet or oven proof dish. Place the dough balls into the buttered skillet and cover again with the towel. Let rise for 30 minutes.
Preheat oven to 375 degrees.
Place the skillet in the oven and bake for 35-40 minutes until browned and the dough is light, fluffy, and cooked through in the center. Let rest for 10 minutes. Serve hot with soft butter.