Directions: |
Directions:Allow yeast to soften in lukewarm water. Combine hot, freshly mashed potatoes (very smooth and free from lumps) with potato water, sugar, shortening and salt. The heat of the potatoes and potato water will melt the shortening. When cooled to lukewarm, add softened yeast, beaten eggs and 4 cups of the flour and mix well. Then sift in all but 1/2 cup of the remaining flour and continue to mix. Spread the reserved 1/2 cup flour onto the work surface and knead dough until it is smooth. A bit more flour may be sprinkled onto the dough, if it is sticky, but don't work in a lot more.
Round up into a ball and place in a well greased bowl. Grease top of dough well and cover with damp cloth. Keep cloth damp. Place in refrigerator.
Preheat the oven to 400º, then roll out the dough to about an inch thick. Cut into rounds and place in four 9 x 13 greased baking pan. Brush tops with melted butter, let rise until nearly double, then bake for 20 minutes. To make rolls later, leave dough in refrigerator, cut desired amount off the refrigerated dough, make into rolls and let rise until doubled. Cold dough will take longer to rise. Bake at 400º for 15-20 minutes.
CINNAMON ROLLS (Make from above recipe):
Roll dough into a rectangle 16 x 12; 1/4 inch thick. Brush with 4 tablespoons melted butter. Combine 2/3 cup brown sugar, 2/3 cup white sugar, 2/3 cup raisins and 1 tablespoon cinnamon. Sprinkle on dough. Roll like a jelly roll, starting with the 16 inch side. Cut into 1/4 inch thick slices. Place in greased pan. Cover and let rise. Bake at 375º for 25 minutes. |
This recipe for DINNER ROLLS ~ POTATO, by 