Potato-Tomato Dinner Rolls


Sure, you've heard of bread recipes with mashed potatoes in them, but what about with tomato or V8 juice? The texture is light and fluffy, the rolls are a unique orange color, and you have the knowledge that you've slipped something healthy in to the rolls your kids are scarfing down! This recipe is from my Grandpa and is a family favorite.

1 cup (8oz) room temperature tomato juice or V8 juice
1/2 cup lukewarm water
1/2 cup white sugar
1 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast (4 tsps)
2 eggs, lightly beaten
1/2 cup shortening
1 cup lukewarm mashed potatoes
5-6 cups all-purpose flour, or as needed
In a large bowl, combine tomato juice, water, salt and sugar. Sprinkle yeast over the mixture. Let it stand for 5 minutes or until the yeast starts to bubble and grow. Blend eggs, shortening, and mashed potatoes into yeast mixture. Gradually add enough flour to make a soft dough. You'll need to mix in the last cup by hand and knead for a couple of minutes until all the flour is incorporated. Place dough in a greased bowl and turn once to grease the top. Let rise for 1 and 1/2 hours. Punch down; at this point you can shape into desired rolls, or put in the refrigerator with a cover overnight. Dough will keep in the refrigerator up to 3 days. When ready to use, shape into desired rolls and place on lightly greased pan. Use a damp towel to cover, then set aside in a warm place to double for about 4 hours. Preheat oven to 375 degrees F. Bake for 15-20 minutes or until the tops have turned golden brown in color. Yield: Approx. 3 dozen, depending on how you shape them.


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Salted Nut Roll Fudge Recipe


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I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college and their fudge was AMAZING. They had a salted nut roll fudge that was my FAVORITE (and I recommended to anyone who came in!). It’s a nice change from the standard chocolate fudge – and oh so ...

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