Directions:
- Dissolve the yeast in warm water in a large bowl. Let sit for 5 minutes.
- Add the sugar, eggs, salt, shortening, mashed potatoes and flour. Beat until smooth.
- Knead with your hands 5 minutes till shiny and elastic. Put in a greased bowl and cover with plastic wrap. You need to refrigerate them at least 8 hours but no longer than 5 days maximum. The flavor will improve the longer it sits in the refrigerator. I like to make the dough in the evening and then bake them in the morning.
- When ready to make, put rounded pieces of dough in greased bread pans or muffin tins-whichever you prefer. I always make a bit of both :).
- Brush the tops with melted butter using a pastry brush.
- Let rise again for 20 minutes.
- Bake at 375° for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2203.08 Kcal (9224 kJ) | ||
| Calories from fat | 916.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.88g | 157% | |
|---|---|---|---|
| Cholesterol | 112.37mg | 37% | |
| Sodium | 6815.91mg | 284% | |
| Potassium | 697.03mg | 15% | |
| Total Carbs | 288.18g | 96% | |
| Sugars | 21.06g | 84% | |
| Dietary Fiber | 30.11g | 120% | |
| Protein | 37.22g | 74% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 17.4mg | 97% | |
| Calcium | 810.8mg | 81% | |
| Amount Per 100 g | |||
| Calories | 349.23 Kcal (1462 kJ) | ||
| Calories from fat | 145.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 157% | |
|---|---|---|---|
| Cholesterol | 17.81mg | 37% | |
| Sodium | 1080.46mg | 284% | |
| Potassium | 110.49mg | 15% | |
| Total Carbs | 45.68g | 96% | |
| Sugars | 3.34g | 84% | |
| Dietary Fiber | 4.77g | 120% | |
| Protein | 5.9g | 74% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 2.8mg | 97% | |
| Calcium | 128.5mg | 81% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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