Thanksgiving Potato Rosemary Rolls

I couldn’t finish off my week of Thanksgiving Side Dishes without a really good bread recipe…while I know Bread is not necessarily a side dish, in the Schwalbenberg family it has always been a must for any holiday dinner! I remember my Grama Schwalbenberg always preparing delicious rolls for holiday meals, especially Thanksgiving and Christmas. I wanted to try something traditional this year with a modern twist – I found this incredible recipe for Potato Rosemary rolls, a modern twist on a classic Parker House roll and fell in love! My Grama Schwalbenberg would be proud! These rolls are soft, tender and even better with a dab of butter! 

Thanksgiving Potato Rosemary Rolls
Yields 30
The classic Parker House Roll gets a modern twist with potatoes and fresh rosemary.
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Ingredients
  1. 2 1/4 teaspoons of yeast
  2. 1/2 cup warm water
  3. 3/4 cup shortening
  4. 1/2 cup granulated sugar
  5. 2 large eggs, beaten
  6. 1 cup mashed potatoes
  7. 1 cup scalded milk
  8. 5 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2 tablespoons fresh rosemary, finely chopped
Instructions
  1. In a small bowl, put the yeast in the warm water and stir with a spoon. Let sit for about five minutes or until the yeast starts to bubble. Scald the milk and let it cool for two minutes.
  2. In a large bowl, mix together sugar, shortening, and salt. Add the milk and stir in one cup of the flour. Next, add the yeast mixture and the beaten eggs. Add the mashed potatoes and rosemary and stir. Stir in the remaining flour until the dough comes together.
  3. On a lightly floured surface, knead the dough until smooth, about 5 minutes. If the dough is too sticky, add a little more flour. Place the dough in a large greased bowl and let rise in a warm spot for about 45 minutes or until doubled in size.
  4. Punch down the dough. To form the rolls, pinch off about a 1/2 tablespoon of dough and roll into a ball. Place three balls into a greased muffin tin. Continue forming rolls until dough is gone. Let the rolls rise until doubled in size, about 30 minutes.
  5. Bake rolls at 375 degrees for about 15-17 minutes or until golden brown. Remove from oven and serve warm.
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