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Ingredients
- Butter,melted
- 8 c Flour,all-purpose
- 2 Eggs,well beaten
- 2 ts Salt
- 2/3 c Vegetable shortening
- 1 c Potatoes,mashed
- 1 c Milk,scalded
- 1/2 c Water,warm(105-115 F.)
- 1 pk Active dry yeast
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Directions
Yield: 72 Portionen
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.
Weitere Informationen zur Kategorie Breads.
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