Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :12:00
Categories : Breads With Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg yeast -- * see note
2/3 c Milk -- scalded
1/2 c Shortening
1 c Mashed potatoes -- ** see note
1/4 c Sugar
2 ts Salt -- *** see note
3 lg Eggs
8 c All-purpose flour
3 tb Margarine -- melted
* Do not use instant yeast.
** Use mashed potatoes made from fresh, not instant.
*** If using mashed potatoes that have been salted, decrease the
amount of salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5 to
10 minutes to soften yeast.
Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups
flour and mix well. Cover and let rise in warm place for about 1 hour
or until mixture is bubbly.
Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put
into lightly greased bowl, turning to grease all sides. Cover and
refrigerator overnight.
Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for
about 1-1/4 hours, or until doubled in bulk. Bake in preheated
425°F oven for 20 to 22 minutes.
Notes:
These can be made up ahead of time and dough put into refrigerator.
Best if refrigerated at least overnight.
