a.c.'s potato rolls

Categories
Cajun/creol
Bread
Yield
72 servings
MeasureIngredient
1 pack Active dry yeast
½ cup Water,warm(105-115'F.)
1 cup Milk,scalded
1 cup Potatoes,mashed
⅔ cup Vegetable shortening
2 teaspoons Salt
Eggs,well beaten
8 cups Flour,all-purpose
  Butter,melted

1. Soften yeast in water.

2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk.

3. Let cool to lukewarm; add eggs and yeast; mixing well.

4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead.

5. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic.

6. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top.

7. Cover with towel; let stand in warm, draft-free place until doubled.

8. Shape dough into rolls; place in greased muffin cups and let rise until double.

9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.

10. Brush tops with melted butter.

NOTE: For interesting variations, use mashed sweet potatoes or squash instead of regularpotatoes.

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