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Grandma's Biscuit Style Rolls
Check out the secret ingredient in these light rolls—mashed potatoes! Just like biscuits, these are best served with butter and honey or jam.
12 to 15 minutes
4 to 4-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
3 tablespoons shortening
1/4 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1 cup mashed potatoes
Combine 1 cup flour, sugar and salt in large mixer bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside. Place warm water in small bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture, milk and mashed potato to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Remove dough from refrigerator; roll on well floured surface to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter; place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400oF for 12 to 15 minutes or until golden. Remove from sheet; serve warm.