|1||Active dry yeast; (1/4-oz)|
|½ cup||Lukewarm water (105°to 115°)|
|1 cup||Lukewarm milk (105° to 115°)|
|1 cup||Hot mashed potatoes|
|7 cups||Up To 7 1/2 cups all-purpose flour|
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@...> on Sep 19, 1997
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