| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Hot mashed potatoes |
| 1 |
tb |
Salt |
| 2 |
c |
Milk |
| 2 |
tb |
Sugar |
| 4 |
tb |
Melted shortening |
| 1 |
|
Cake compressed yeast |
| 6 |
c |
Flour |
| 2 |
|
Eggs, well beaten |
INSTRUCTIONS
Add sugar, salt, and shortening to freshly prepared hot mashed potatoes.
Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add
flour, a little at a time, beating well after each addition. Turn onto
lightly floured board. Knead until smooth and elastic. (The dough should
be as soft as it is possible to handle.) Cover with a damp cloth, set in a
warm place and allow to double in bulk. Turn onto lightly floured board.
Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a
pie, having each section about 3 inches wide at the outer edge. Begin at
the outside and roll each section toward the center. Form into crescents.
Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise
until treble in bulk. Bake in hot oven (450 F) about 12 minutes. 32 rolls.
Mrs. Jessie Kelsey, Lakeland, FL.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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