| 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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