Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Potato -- (1 medum) diced
1/2 c Water -- boiling
2 tb Sugar
1/2 ts Salt
3/4 ts Yeast -- dry
2 tb Water -- very warm
1/2 c Milk -- undiluted evaporated
1/2 c Water
1 tb Sugar
1 tb Salt
2 tb Butter -- melted
4 c Flour -- all-purpose
Combine potato and 1/2 cup boiling water. Cover
and cook over low heat until potato is tender. Mash
undrained potato. Add 2 tb sugar and 1/2 ts salt;
blend. Cool to lukewarm. Meanwhile, dissolve yeast in
2 tb very warm water. Add to potato mixture and
blend. Cover, and let stand in warm place for about 24
hours.
Scald evaporated milk and 1/2 cup water. Add 1
tb sugar, 1 tb salt, and 2 tb melted butter;
stir until sugar dissolves. Cool to lukewarm. Add
potato-yeast mixture; blend. Gradually add 3 1/4 cups
flour, mixing until smooth. Turn into greased bowl.
Cover and let rise in warm place overnight, or until
double in bulk. Add remaining 3/4 cup flour; mix well.
Knead on floured surface until smooth. Shape into 36
rolls. Place on greased baking sheets and brush with
melted shortening. Cover with damp towel. Let rise
until double in size. Bake at 400 degrees F for 15 to 18
minutes.
