Posted by sherry on July 26, 2001 at 19:45:58:
In Reply to: ISO: Potatoe Rolls posted by LIN on July 26, 2001 at 18:58:18:
MASHED POTATO ROLLS
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1 1/4 c. milk
1 1/4 c. water
1/2 c. instant mashed potatoes
2/3 c. oleo
1/2 c. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
2 eggs, well beaten
6 to 7 c. flour
Bring 3/4 cup water and 1/4 cup milk to boil. Then pour
in large bowl; add mashed potatoes and beat until smooth. Heat
remaining 1 cup milk to boiling. Pour over potatoes, oleo,
sugar and salt. Cool until lukewarm. Soften yeast in 1/2 cup
warm water; add to first mixture, along with eggs and 3 cups
flour. Beat until smooth. Stir enough flour to make a stiff
dough that can be turned onto floured surface. Knead 10
minutes; put into greased bowl. Refrigerate until needed
(will keep days). Punch down daily. Shape as rolls; brush
with melted oleo. Let rise 2 hours. Bake 20 to 25 minutes at
375 degrees.
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POTATO ROLLS
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1 pkg. yeast, dissolved in 1/2
c. warm water
1 tsp. salt
3/4 c. sugar
1/2 c. shortening
2 eggs, well beaten
1 c. warm water
1 c. mashed potatoes
3 1/2 to 4 c. flour
Put all in large bowl, except 2 cups flour. Beat well
until blended. Gradually add flour to make moderately stiff
dough. Cover, let rise until double in bulk. Punch down and
place in refrigerator until ready to use. Roll out 1 hour
before ready to bake and bake at 450 degrees for 15 minutes.
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POTATO ROLLS
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1 c. mashed potatoes or
equivalent prepared instant
1 1/2 c. potato water or hot
water
2 eggs, beaten
1 1/2 tsp. salt
1 pkg. yeast
2/3 c. sugar
7 c. plain flour
2/3 c. shortening
Dissolve yeast and sugar in 1/2 cup water. Add eggs,
shortening and salt. Begin adding flour and knead until right
consistency. Grease a large mixing bowl, place dough in it.
Dampen a clean towel and cover bowl with it. Place bowl in
refrigerator. Take out dough as you need; knead the dough and
cut or pinch off and dip in melted butter. Allow to rise 3
hours or more because dough is cold. (Will keep in refrigera-
tor for 2 weeks.) Bake prepared and risen dough at 425 degrees for 10
to 12 minutes.