Tato-flake cheese buns

Yield: 1 Servings

Measure Ingredient
1 pack Active dry yeast
¼ cup Warm water
½ cup Pillsbury mashed potato flakes
¼ cup Butter or shortening
1 tablespoon Sugar
2 teaspoons Salt
⅛ teaspoon Cayenne pepper
¾ cup Boiling water
¾ cup Evaporated milk
1½ cup Shredded cheddar cheese
1 \N Egg
3 cups All purpose flour; (up to 31/4)
½ cup Butter; melted

Soften yeast in warm water. In mixing bowl, combine potato flakes, butter, sugar, salt, cayenne pepper and boiling water. Add evaporated milk; cool to lukewarm. Blend in 1 cup cheese, egg and yeast. Gradually add flour to form a soft dough, beating well after each addition. Cover; let rise in warm place until light, 1 to 11/2 hours.

Beat down dough, using 30 to 40 strokes. Fill 24 well-greased muffin cups half full. Cover; let rise again in warm place until light, 45 to 60 minutes. Combine melted butter and ½ cup cheese. Spoon mixture over rolls. Bake at 375 degrees for

20 to 25 minutes, until golden brown. YIELD: 24 Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.

Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997

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