Grandma’s Biscuit Style Rolls

Grandma’s Biscuit Style Rolls

Print Recipe

Yield

24 biscuits 24 biscuits

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

12 to 15 minutes 12 to 15 minutes

Chill Time

2 hours 2 hours

Rise Time

1 hour 1 hour

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Ingredients

4 to 4-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
3 tablespoons shortening
1/4 cup warm water (100° to 110°F)
1 envelope Fleischmann's^® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1 cup mashed potatoes
2 eggs

Directions

Combine 1 cup flour, sugar and salt in large mixer bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside. Place warm water in small bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture, milk and mashed potato to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours. Remove dough from refrigerator; roll on well floured surface to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter; place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.Bake at 400^°F for 12 to 15 minutes or until golden. Remove from sheet; serve warm.

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