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A.c.'s Potato Rollsbreads, creole 1 pkg active dry yeast 1/2 cup water,warm(105-115'f.) 1 cup milk,scalded 1 cup potatoes,mashed 2/3 cup vegetable shortening 2 teaspoon salt 2 eggs,well beaten 8 cup flour,all-purpose 1 butter,melted 1. Soften yeast in water. 2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk. 3. Let cool to lukewarm; add eggs and yeast; mixing well. 4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead. 5. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic. 6. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top. 7. Cover with towel; let stand in warm, draft-free place until doubled. 8. Shape dough into rolls; place in greased muffin cups and let rise until double. 9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks. 10. Brush tops with melted butter. NOTE: For interesting variations, use mashed sweet potatoes or squash instead of regularpotatoes.
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