Potato dough (for rolls)
100 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | YEAST |
| 1 | cup | WARM WATER |
| 4 | cups | SCALDED MILK |
| 2 | cups | MASHED POTATOES WITHOUT MILK |
| ½ | cup | MARGARINE |
| ½ | cup | BUTTER |
| 1 | cup | SUGAR |
| 18½ | cup | FLOUR |
| 2 | eaches | BEATEN EGGS |
| 1 | tablespoon | SALT |
Directions
IN A MEDIUM BOWL, COMBINE YEAST AND WATER. IN A LARGE BOWL, COMBINE MILK, POTATOES, MARGARINE, BUTTER, AND SUGAR. LET COOL TO LUKEWARM, THEN ADD YEAST MIXTURE AND ⅓ OF THE FLOUR. LET STAND FOR 20 MINUTES OR UNTIL BUBBLES FORM. ADD EGGS, SALT, AND REMAINING FLOUR. DOUGH SHOULD BE SOFT.
TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SATINY, ADDING MORE FLOUR AS NEEDED TO KEEP DOUGH FROM STICKING. PLACE IN A GREASED BOWL TURNING TO COAT. LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. SHAPE INTO ROLLS AND BAKE ACCORDING TO INDIVUAL DIRECTIONS OR FORM INTO BALLS ABOUT THE SIZE OF OF A GOLF BALL AND DIP IN MELTED MARGARINE. PLACE SIDES TOUCHING IN A 9" X 13" BAKING PAN. BAKE AT 350 DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN IN COLOR. COOL IN THE PAN OR TURN OUT ONTO CLEAN SURFACE.