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Tomato juice and mashed potatoes are the key ingredients for these rosy rolls. They are so delicious hot out of the oven with a bit of butter brushed on top.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
4 hrs 15 mins
total:
5 hrs
Servings:
48
Yield:
48 rolls
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

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  • Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.

  • Line baking sheets with parchment paper, and set aside.

  • Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.

  • Preheat an oven to 375 degrees F (190 degrees C).

  • Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

Nutrition Facts

101 calories; protein 2.1g; carbohydrates 15.8g; fat 3.2g; cholesterol 7.8mg; sodium 102.9mg. Full Nutrition
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