Breads

Potato-Tomato Dinner Rolls

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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.

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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.
Nutritions

Calories
106

Sodium
128mg
5% DV

Fat
2g
4% DV

Protein
2g
5% DV

Carbs
17g
5% DV

Fiber
0.8g
3% DV