From Shelly Carey
Note: This recipe is a favorite of my Mom’s family. My Grandmother originally made these, but my Mom has made them for crowds for years.
Ingredients
1 cup milk
2/3 cup Crisco
½ cup sugar
1 teaspoon salt
1 cup prepared Hungry Jack instant mashed potatoes (per package)
½ cup LUKEWARM water (warm enough for yeast to dissolve)
2 packages active dry yeast
6 cups Gold Medal All-Purpose flour
2 eggs, beaten
Directions
Place milk in saucepan, bring to boil and scald. Add Crisco, sugar, salt and mashed potatoes to the scalded milk in the Kitchenaid mixing bowl. Place water and yeast in glass measuring cup and let dissolve for 5 minutes. Add yeast mixture to milk mixture and mix for 30 seconds on medium speed.
Gradually add 3 cups of flour, then add eggs. Add remaining flour. Change mixer to the dough hook and scrape sides of bowl. Let mixer knead dough for 8 minutes on medium speed.
Place dough in greased bowl, and turn dough over. Cover loosely with hot, wet dishtowel. Let rise in warm place until double (approximately 2 hours).
Punch down dough. Make out rolls for Texas-sized muffin pan (3 dough balls, bigger than golf balls). Let rise until double (approximately 1 hour). Bake at 325F for 15 minutes, or until lightly brown. Remove from pan and place on a cooling rack.
Yields 15 Texas-sized rolls. (Yes, they are huge).
Note: These freeze really well. To warm them up from the freezer, put them in the same muffin pan and bake at 350 for approximately 10 minutes. You can also put them in Ziploc bag and microwave for 15 seconds, if not frozen.
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