Yield: 2 servings
|½ cup||Mashed potatoes|
|¼ cup||Shortening (I always used butter or margerine)|
|¼ cup||Warm water|
|4 \N||To 4 1/2 C flour|
Scald milk, add shortening, sugar, salt and potatoes. let cool to lukewarm. sprinkle yeast on warm water, stir to dissolve. Combine milk mixture, yeast, 2 C flour and egg. Beat well by hand or with electric beater until batter is smooth, about 2 minutes. Gradually stir in enough extra flour a little at a time to make a soft dough that leaves the side of the bowl.
Turn onto floured board and knead til satiny and elastic..five or 10 minutes. Place in greased bowl and let rise until doubled, about an hour and a half. Punch down.
Shape in a ball and let rest for 10 minutes. Then pinch off small pieces of dough, shape into balls to half-fill greased muffin tins.
cover and let rise until almost doubled, about an hour. bake at 400 degrees for 10 to 12 minutes. makes 2 dozen.