Herbed Dinner Rolls
Submitted by: A. C. Logan
These dinner rolls are made with Hidden Valley Ranch seasoning and left over mashed potatoes-moist and full of flavor.
Ingredients
- 7-8 cup all-purpose flour (more or less)
- 1/2 cup sugar
- 2 packages instant dry yeast
- 1 1/2 tsp salt
- 1 package Hidden Valley Ranch Dip & Dressing Mix
- 1/2 cup Butter Flavored Crisco, melted
- 2 1/2 cup warm water
- 1-2 cup left over mashed potatoes
- 1/2 cup melted butter
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Method
In a large mixing bowl, combine flour, sugar, yeast, salt, and dressing mix. Mix well. In medium sized saucepan, melt Crisco, and add water and potatoes, stirring until well combined and warmed (110 -120 degrees F). Stir into flour mixture, using a wooden spoon, until combined. Add more flour as necessary to make the dough easy to handle. Remove dough from bowl and knead until smooth and elastic (8 -10 minutes). Grease a large bowl and place dough in it. Turn dough over, cover, and let stand in a warm, draft free place to rise (about 45 minutes). Punch dough down and shape into golf ball size balls. Place in greased cake pans, 1-2 inches apart. Cover and let rise again. Bake at 350 degrees for 35-45 minutes. Brush tops of rolls with melted butter immediately upon taking out of oven. Remove to wire racks to cool.
Notes: Start with lesser amount (7 cup) of flour, adding as you need to after adding liquid mixture. Make sure liquid is not too hot when adding to flour mix-it could kill the yeast. Rolls should be touching at the edges during baking. Three round cake pans (9 or 10 inch, 8 rolls in each), or one 9 x 13 cake pan should be sufficient. Make sure to remove rolls from pans while they are still hot to prevent soggy bottoms.
Number of Servings: 24
Submitted by: A. C. Logan ( See all of A. C. Logan Recipes )
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