|1 cup||Cooked; mashed potatoes|
|2 packs||Active dry yeast|
|¼ cup||Warm water (105 to 115 degrees)|
|2 larges||Eggs (up to)|
|5¼ cup||All-purpose flour; divided|
|Butter or margarine; melted|
Combine sugar, buttermilk, shortening and salt in a saucepan (we did this in the microwave); heat until shortening melts. Remove from heat; stir in potatoes. Cool to 105 degrees to 115 degrees.
Dissolve yeast in warm water in a large nixing towl; let stand 5 minutes Add potato mixture. eggs and 2 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. (We used a total of 5 cups).
Turn dough out onto a floured surfce; knead until smooth and elastic (8 minutes). Place in a greased bowl, turning to grease top. Cover and chill 3 hours or until doubled.
Punch dough down; divide into thirds. Roll 1 third into a 10-inch circle on a floured surface; brush with butter.
Cut into 12 wedges: roll up wedges from wide end. Place on greased baking sheet, point side down.
Repeat with remaining dough, or cover and chill up to 1 week. Cover and let rise in a warm place (85 degrees), 50 minutes or until doubled.
Bake at 425 degrees for 6 minutes or until golden. (Ours took 9 minutes.) Makes 3 dozen.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
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