Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Riced potatoes (or instant) |
| 2 packs | Yeast |
| ½ cup | Warm water |
| ½ cup | Shortening |
| 1 cup | Milk |
| 3 \N | Eggs; beaten |
| ¾ cup | Sugar |
| 2 teaspoons | Salt |
| 5 cups | Flour |
Dissolve yeast in warm water. In another bowl pour scalded milk over shortening. Stir until shortening is melted, then add the dissolved yeast & the riced potatoes. Beat eggs, sugar & salt well. Sift & measure flour. Add 4 cups flour & beat the batter well. Stir in the remaining flour. Place dough in greased bowl. Spread the top lightly with oil. Cover bowl. Chill the dough at least 24 hours in refrigerator. It will keep for a week. Take out of refrigerator 2 hours before baking. This dough makes a good coffee cake as well as unusually good rolls. These may be made into rolls & frozen up to 3 weeks. Makes 60 medium sized rolls.
BONNIE MC CLURE
MARIANNA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .