| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 3 |
c |
Hot water |
| 3 |
pk |
Dry yeast |
| 1 |
c |
Lukewarm water |
| 5 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Powdered milk |
| 1/3 |
c |
Dry instant potatoes |
| 2 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 2 |
|
Eggs (slightly beaten) |
| 7 |
c |
More flour (7 to 9 cups) |
INSTRUCTIONS
Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA)
Soften shortening in the hot water and let cool till lukewarm.
Sprinkle yeast over water to which about a teaspoon of sugar has been
added. Let stand till it foams up good.
Combine the flour, sugar, powdered milk, potatoes, salt and baking powder
in a large mixing bowl.
Add shortening and water to flour mixture until smooth, then add slightly
beaten eggs; again blend until smooth. (This can all be done in electric
mixer). Add yeast mixture which has started to foam good. Again beat until
smooth. Add small amounts of flour until you have a soft dough (this can be
done with the mixer but don't overwork mixer until you've burned your motor
out). After it gets too stiff for the mixer continue adding flour and
mixing with spoon until it is thick enough to turn out on floured board.
Knead until smooth and elastic (at least 8 to 10 minutes). Add flour a
little bit at a time so dough won't get too stiff. Use just enough flour to
keep it from sticking to the board. Put in a greased bowl, greasing the top
of dough, and let rise until double in size (usually 1 to 1 1/2 hours).
Make into rolls and let rise again until double in size (usually 45 minutes
to 1 hour.) Bake 375° 12 to 15 minutes. Posted to MC-Recipe Digest V1 #759
by C4 <c4@groupz.net> on Aug 24, 1997
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