Tomato juice and mashed potatoes are the key ingredients for these rosy rolls They are so delicious hot out of the oven with a bit of butter brushed on top
Prep Time
4 hrs 15 mins
Dificult
Medium
Servings
5 hrs
Ingredients
Instructions
Combine the tomato juice
water
sugar
and salt in a large bowl
stir until the sugar and salt dissolve
and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Mix in the eggs
shortening
and mashed potatoes
and beat in the flour to make a soft dough. Knead for about 5 minutes
until the dough is smooth and elastic
and place in a greased bowl
turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
Line baking sheets with parchment paper
and set aside.
Working on a lightly floured surface
divide the dough into 4 equal pieces
and cut each into 12 small pieces. Roll the pieces into balls
place the rolls 2 inches apart on the prepared baking sheets
cover with a towel
and let the rolls rise in a warm place until double
about 2 hours.
Preheat an oven to 375 degrees F (190 degrees C).
Bake the rolls in the preheated oven for 12 to 15 minutes