Yield: 36 servings
|1 cup||Potato;(1 med.) diced|
|2 tablespoons||Water;very warm|
|½ cup||Milk;undiluted evaporated|
Combine potato and ½ cup boiling water. Cover and cook over low heat until potato is tender. Mash undrained potato. Add 2 tbls. sugar and ½ tsp salt; blend. Cool to lukewarm. Meanwhile, dissolve yeast in 2 tbls. very warm water. Add to potato mixture and blend. Cover, and let stand in warm place for about 24 hours.
Scald evaporated milk and ½ cup water. Add 1 tbls. sugar, 1 tbls. salt, and 2 tbls. melted butter; stis untilsugar dissolves.
Cool to lukewarm. Add potato-yeast mixture; blend. Gradually add 3¼ cups flour, mixing until smooth. Turn into greased bowl. Cover and let rise in warm place overnight, or until double in bulk. Add remaining3/4 cup flour; mix well. Knead on floured surface untill smooth. Shape into 36 rolls. Place on greased baking sheets and brush with melted shortening. Cover with damp towel. Let rise until double in size. Bake at 400 deg. for 15 to 18 minutes.