Dissolve: 1 1/2 T. yeast in 3/4 C. warm water.
In Mixer combine:
3/4 C. Shortening
1 1/2 C. Mashed Potatoes
3 C. Warm milk
1 T. Salt
1/3 C. Sugar
3 Eggs
Add enough flour to make a soft dough and then knead or mix at least 5 minutes. Let rise 2 to 4 hours at room temperature, or overnight in the refrigerator. (I use 2 T. yeast and then it only has to raise 1 to 1 1/2 hours). Roll out, cut rolls, and dip in butter. Let rise at least one hour or until double in bulk. Bake at 350 to 375 for 20 minutes. Makes two cookie sheets full of rolls (4 to 5 dozen), or 1 sheet of rolls and 1 sheet of cinnamon rolls.
In Mixer combine:
3/4 C. Shortening
1 1/2 C. Mashed Potatoes
3 C. Warm milk
1 T. Salt
1/3 C. Sugar
3 Eggs
Add enough flour to make a soft dough and then knead or mix at least 5 minutes. Let rise 2 to 4 hours at room temperature, or overnight in the refrigerator. (I use 2 T. yeast and then it only has to raise 1 to 1 1/2 hours). Roll out, cut rolls, and dip in butter. Let rise at least one hour or until double in bulk. Bake at 350 to 375 for 20 minutes. Makes two cookie sheets full of rolls (4 to 5 dozen), or 1 sheet of rolls and 1 sheet of cinnamon rolls.
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