|1 cup||White Potatoes -- mashed|
|⅔ cup||Solid Vegetable Shortening|
|2||Eggs -- beaten|
|1||Yeast Cake -- OR|
|2 packs||Active Dry Yeast (1/4 Oz|
|½ cup||Lukewarm Water|
|1 cup||Scalded Milk -- cooled to|
|6 cups||(To 8) All-Purpose Flour --|
|Butter -- melted|
While mashed potatoes are still warm, add shortening, salt, and sugar.
Cream well, then beat in eggs. Dissolve yeast in the lukewarm water.
Stir lukewarm milk into potato mixture, then add yeast. Add enough sifted flour to make a stiff dough. Place on a floured board and knead well. Then place in a large greased bowl and let rise until double in bulk. Knead slightly on a floured board. Place back in the bowl and rub top with melted butter.
Cover tightly and place in refrigerator until ready to use (will keep for 5 to 6 days, supplying you with fresh rolls for a week). About 1½ hrs before baking time, pinch off desired amount of dough and either shape into cloverleaf or pocketbook rolls.
To make cloverleaf rolls, for 1-inch balls and place 3 in each cup of a well-oiled muffin tin.
To make pocketbooks, roll out a portion of the dough to ¼-inch thickness. Cut with biscuit cutter and brush with melted butter. With a knife make an indentation across each roll just left or right of center. Fold the smaller half almost to the edge of the lower and pinch together. Place in a greased pan.
Cover rolls with a towel and let them rise in a warm place for about 1 ½ hrs, or until they double in size. Preheat oven to 400 F. Brush rolls with melted butter. Bake for 15 to 20 mins or until nicely browned.
Yield: 3 dozen rolls.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking
Random recipe of the day