| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Creole, Breads |
72 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/2 |
c |
Water,warm(105-115'F.) |
| 1 |
c |
Milk,scalded |
| 1 |
c |
Potatoes,mashed |
| 2/3 |
c |
Vegetable shortening |
| 2 |
ts |
Salt |
| 2 |
|
Eggs,well beaten |
| 8 |
c |
Flour,all-purpose |
|
|
Butter,melted |
INSTRUCTIONS
1. Soften yeast in water.
2. Place potatoes, sugar, shortening and salt in large bowl; stir in
scalded milk.
3. Let cool to lukewarm; add eggs and yeast; mixing well.
4. Sift about 6 cups flour into mixture; stir until dough is stiff enough
to knead.
5. Turn out onto lightly floured surface; knead, gradually adding flour
until dough doesn't stick to hands and is smooth and elastic.
6. Shape dough into ball; place in greased bowl; turning dough to bring
greased surface to top.
7. Cover with towel; let stand in warm, draft-free place until doubled.
8. Shape dough into rolls; place in greased muffin cups and let rise until
double.
9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.
10. Brush tops with melted butter.
NOTE: For interesting variations, use mashed sweet potatoes or squash
instead of regularpotatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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