Potato Rollsbreads 1 pkg active dry yeast 1/4 cup warm water 1/2 cup hot mashed potatoes 1/4 cup shortening 1/4 cup sugar 1 1/2 teaspoon salt 1 cup milk, scalded 1 egg 4 cup sifted flour or more Soften yeast in warm water (110~). Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and egg. Stir in 2 cups flour, beat well. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about6 to 8 minutes. Place in lightly greased bowl, cover and let rise until doubled, about 1 hour. Punch down, shape into ball, cover and let rest 10 minutes. Shape into rolls and place on greased baking sheet. Let rise until doubled, about 1 hour. Bake in 400~ oven 10 to 12 minutes. |
