Recipe ingredients
- 1 package dry yeast
- 1/2 cup lukewarm water
- 1 cup milk
- 2/3 cup shortening
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup mashed potatoes
- Flour
- 2 eggs, beaten
Recipe method
- Dissolve yeast in lukewarm water. Scald milk and add shortening, sugar, salt and mashed potatoes.
- When cooled to lukewarm, add the dissolved yeast. Mix thoroughly and add just enough flour to make a thin batter.
- Cover and set in a warm place until double in bulk.
- Add eggs and stir in enough flour to make a stiff dough. Dough will leave sides of bowl when stirred.
- Turn out on a slightly floured board and knead thoroughly until smooth and pliable.
- Place in a greased bowl. Cover with a cloth and place in the refrigerator.
- When ready to make rolls, pinch off dough, shape, place on greased baking sheet and let rise until doubled in bulk, 1 1/2 to 2 hours.
- Bake at 400 degrees F for 15 to 20 minutes. Dough may be placed in greased muffin tins.
- Grease rolls on top and allow to rise. In baking, just as they begin to brown, brush with butter.
- Dough will keep about 1 week in refrigerator.
Other yeast bread recipes:
Ice box potato rolls recipe
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