| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
36 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast — * see note |
| 2/3 |
c |
Milk — scalded |
| 1/2 |
c |
Shortening |
| 1 |
c |
Mashed potatoes — ** see |
|
|
Note |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Salt — *** see note |
| 3 |
lg |
Eggs |
| 8 |
c |
All-purpose flour |
| 3 |
tb |
Margarine — melted |
INSTRUCTIONS
* Do not use instant yeast. ** Use mashed potatoes made from fresh, not
instant. *** If using mashed potatoes that have been salted, decrease the
amount of salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10 minutes
to soften yeast. 2. Combine scalded milk, shortening, potatoes, sugar and
salt in large bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2
cups flour and mix well. Cover and let rise in warm place for about 1 hour
or until mixture is bubbly. 3. Stir in enough of the remaining flour to
make a stiff dough. Turn out onto lightly floured surface. Knead until
smooth and elastic. Put into lightly greased bowl, turning to grease all
sides. Cover and refrigerator overnight. 4. Shape into small balls. Place 3
or 4 into greased and lightly floured muffin tins; brush with melted
margarine. Let rise in warm place for about 1-1/4 hours, or until doubled
in bulk. Bake in preheated 425-degree oven for 20-22 minutes.
Yield: 38-40 medium rolls.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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