Tato-flake Cheese Buns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 | Active dry yeast | |
| 1/4 | c | Warm water |
| 1/2 | c | Pillsbury mashed potato |
| flakes | ||
| 1/4 | c | Butter or shortening |
| 1 | T | Sugar |
| 2 | t | Salt |
| 1/8 | t | Cayenne pepper |
| 3/4 | c | Boiling water |
| 3/4 | c | Evaporated milk |
| 1 1/2 | c | Shredded cheddar cheese |
| 1 | Egg | |
| 3 | c | All purpose flour, up to |
| 31/4 | ||
| 1/2 | c | Butter, melted |
INSTRUCTIONS
Soften yeast in warm water. In mixing bowl, combine potato flakes, butter, sugar, salt, cayenne pepper and boiling water. Add evaporated milk; cool to lukewarm. Blend in 1 cup cheese, egg and yeast. Gradually add flour to form a soft dough, beating well after each addition. Cover; let rise in warm place until light, 1 to 11/2 hours. Beat down dough, using 30 to 40 strokes. Fill 24 well-greased muffin cups half full. Cover; let rise again in warm place until light, 45 to 60 minutes. Combine melted butter and 1/2 cup cheese. Spoon mixture over rolls. Bake at 375 degrees for 20 to 25 minutes, until golden brown. YIELD: 24 Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3351
Calories From Fat: 1586
Total Fat: 180.4g
Cholesterol: 692.7mg
Sodium: 6179.2mg
Potassium: 1272.3mg
Carbohydrates: 320.8g
Fiber: 10.2g
Sugar: 33.9g
Protein: 108.2g