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Ingredients
- 1 pkt Active dry yeast (1/4 ounce.)
- 1/2 c. Hot water (110-115 degrees F.)
- 1 c. Lowfat milk
- 3/4 c. Shortening or possibly margarine
- 1 1/4 c. Leftover mashed potatoes
- 1/2 c. Sugar
- 2 tsp Salt
- 8 c. To 8 1/2 C A-p flour, divided
- 2 x Large eggs, beaten
Directions
- Dissolve yeast in water; set aside. In a saucepan, combine lowfat milk, shortening, and potatoes; cook and stir over low heat just till shortening is melted. Remove from the heat and place in a large bowl with sugar, salt, 2 c. of flour and the yeast mix. Add in Large eggs; mix well. Cover loosely and allow to stand for 2 hrs
- (the dough will be like a sponge). Stir in sufficient of the remaining flour to make a soft dough. Turn out onto a floured surface and knead till smooth and elastic, about 6 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a hot place till doubled, about 1 hour. Punch down and divide into thirds. On a floured surface roll each portion into a 12 inch circle. Cut each circle into 12 pie shape wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, on greased baking sheets. Cover and let rise 30 min or possibly till nearly doubled. Bake at 400 degrees F. for 15 min or possibly till golden brown.
- Yield: 3 dozen. and margarine) equals 1 1/2 starch, 1 fat; also, 170
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