Kentucky State Fair Prize-Winning Rolls

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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 20 Rolls


  • 1 cup whole milk, scalded
  • 0.66 cup sugar
  • 0.66 cup vegetable shortening
  • 1 tablespoon salt
  • 1 cup mashed potatoes (mash them with some of their cooking water—they should be kind of soupy)
  • 1 (¼-ounce) envelope active dry yeast
  • ½ cup lukewarm water (about 110°)
  • 2 large eggs (if you’d like a lighter roll, separate the eggs and use only the whites), well beaten
  • 5½ cups all-purpose flour Butter
How to Make It
  1. In a large bowl, combine the scalded milk, sugar, shortening, salt, and mashed potatoes until well mixed. In a small bowl, dissolve the yeast in the lukewarm water.
  2. When the milk has cooled to lukewarm, add the eggs, dissolved yeast, and enough of the flour to make a soft dough.
  3. Put the dough in a bowl greased with butter. Grease the top of the dough. Cover with plastic wrap, and refrigerate overnight or up to 2 days.
  4. Using your hands, form the rolls to be about 2 inches in diameter and about 1 inch high, then place them about 1 inch apart on a Lodge 14-inch cast iron round baking pan. Let them rise, uncovered, until doubled in size, about 1 hour. (You can also freeze the rolls once formed. If you do, let them thaw at room temperature for 3 hours before baking.)
  5. Preheat the oven to 400°. Bake the rolls until golden brown on top, about 20 minutes.

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