Tato-flake cheese buns
1 Servings
Ingredients
| Quantity | 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 | Egg | |
| 3 | cups | All purpose flour; (up to 31/4) |
| ½ | cup | Butter; melted |
Directions
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