Blue Moon Rolls
3 dozen Delicious Eaten at the Blue Moon Inn in Montgomery Alabama
1 pkg. Dry yeast
½ C lukewarm water
2/3 C shortening, melted
1/4 C sugar
2 t salt
4 ½ to 5 C flour - bread or all purpose
1 C warm mashed potatoes [unseasoned]
1 C milk, scalded
2 Eggs–good to be room temperature
Please yeast, salt and sugar in mixing bowl. Add lukewarm water and mix about 3 minutes or until yeast is bubbly.
Add eggs and continue mixing 3 minutes.
Cool milk and shortening to lukewarm and combine with potatoes.
Add to yeast mixture and continue mixing.
Add flour, one cup at a time mixing well. AS mixture becomes too heavy for mixer, place in a large bowl and continue stirring in flour until dough is smooth and firm.
Place dough on floured pasty board and knead well. Return to large bowl. Brush with melted butter and cover with a towel.
Let rise about an hour or until doubled in bulk.
Roll out ½ inch thick on floured pasty board. Brush with melted butter.
Cut with floured 2 ½ inch biscuit cutter.
Fold over and place on greased roll pan. Brush with melted butter and let rise until doubled in bulk.
Bat at 400 degrees F. For about 14 to 20 minutes.
Brush with melted butter after removing from oven.