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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Great Grandma Verda Moyer's Breakfast Rolls Recipe

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This recipe for Great Grandma Verda Moyer's Breakfast Rolls is from The 170th Mp Co Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
2 Small potatoes
1 1/2 c. Potato water
2/3 c. Shortening
1 c. Mashed potato
5 c. Flour
2 Packages dry yeast
1 tsp. Salt
2/3 c. Sugar
2 Eggs
Directions:
Directions:
Boil 2 small potatoes in water. Save 1 1/2 cup of the potato water. In big bowl, 1 cup flour, 2 packages dry yeast, 1 tsp salt, and 2/3 cup sugar. Add 2/3 cup shortening to 1 1/2 cups of hot potato water. Add liquid to the dry ingredients and then add 1 cup mashed potatoes. Add 2 eggs. Mix in the rest of the flour (approximately 4 cups). Knead dough real good until it's rubbery. Put wet cloth over dough and cover with plastic and allow dough to raise. Refrigerate overnight.
Roll dough into oblong 9 x 18. Spread with 2 tbsp softened butter and sprinkle with 1/2 cup sugar and 2 tsp cinnamon. Roll up lightly, beginning at the wide side. Seal well by pinching edges of roll together. Cut into 1 inch slices. Place apart in greaded 13 x 9 pan. Cover and let rise until double in bulk (35 to 40 minutes). Bake until golden brown and completely baked through. Temp 375º, 25 to 30 minutes. Makes approximately 1 1/2 dozen rolls.

 

 

 

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