| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread rolls |
3 |
Dozen |
INGREDIENTS
| 1 |
|
Active dry yeast; (1/4-oz) |
| 1/2 |
c |
Lukewarm water (105°to 115°) |
| 1 |
c |
Lukewarm milk (105° to 115°) |
| 1 |
c |
Hot mashed potatoes |
| 2/3 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Salt |
| 2 |
lg |
Eggs |
| 7 |
c |
Up To 7 1/2 cups all-purpose flour |
INSTRUCTIONS
NOTE: You can shape these rolls into balls as we did or as you desire.
Combine yeast and warm water in a small mixing bowl; let stand 5 minutes.
Stir in warm milk.
Beat potatoes and next 4 ingredients in a large mixing bowl at medium speed
with an electric mixer until smooth. Add yeast mixture, beating until
blended. Gradually stir in enough flour to make a stiff dough. Turn dough
out onto a well-floured surface, and knead until smooth and elastic (5 to 8
minutes). Place in a well-greased bowl, turning to grease top. Cover and
let rise in a warm place (85°), free from drafts, 1hour or until doubled in
bulk.
Punch down dough, and brush top with melted butter. Cover and chill 8
hours.
Divide dough into 6 equal portions. Shape each portion into 12 balls; place
2 balls into each greased muffin cup.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or
until almost doubled in bulk.
Bake at 400° for 15 to 20 minutes.
Yield: 3 dozen.
Note: Dough may be chilled up to 3 days before shaping. To freeze rolls,
bake 10 minutes or until lightly browned. Remove from pans; cool on wire
racks. Cover and freeze. Thaw at room temperature; uncover, and bake at
350° for 8 to 10 minutes.
Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #790 by Bill Webster <thelma@pipeline.com> on
Sep 19, 1997
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”