| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 36 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | c | Buttermilk |
| 3/4 | c | Shortening |
| 1 | ts | Salt |
| 1 | c | Cooked; mashed potatoes |
| 2 | pk | Active dry yeast |
| 1/4 | c | Warm water (105 to 115 degrees) |
| 2 | lg | Eggs (up to) |
| 5 1/4 | c | All-purpose flour; divided |
| Butter or margarine; melted |
INSTRUCTIONS
Combine sugar, buttermilk, shortening and salt in a saucepan (we did this in the microwave); heat until shortening melts. Remove from heat; stir in potatoes. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large nixing towl; let stand 5 minutes Add potato mixture. eggs and 2 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. (We used a total of 5 cups). Turn dough out onto a floured surfce; knead until smooth and elastic (8 minutes). Place in a greased bowl, turning to grease top. Cover and chill 3 hours or until doubled. Punch dough down; divide into thirds. Roll 1 third into a 10-inch circle on a floured surface; brush with butter. Cut into 12 wedges: roll up wedges from wide end. Place on greased baking sheet, point side down. Repeat with remaining dough, or cover and chill up to 1 week. Cover and let rise in a warm place (85 degrees), 50 minutes or until doubled. Bake at 425 degrees for 6 minutes or until golden. (Ours took 9 minutes.) Makes 3 dozen. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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