Potato butter horn rolls

Yield: 6 servings

Measure Ingredient
2 cups Hot mashed potatoes
1 tablespoon Salt
2 cups Milk
2 tablespoons Sugar
4 tablespoons Melted shortening
1 \N Cake compressed yeast
6 cups Flour
2 \N Eggs, well beaten

Add sugar, salt, and shortening to freshly prepared hot mashed potatoes. Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board. Roll in round sheet ½ inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents.

Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450ø F) about 12 minutes. 32 rolls. Mrs. Jessie Kelsey, Lakeland, FL.

Similar recipes