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Ingredients
- 2 c. Warm mashed potatoes
- 1 Tbsp. Salt
- 2 c. Lowfat milk
- 2 Tbsp. Sugar
- 4 Tbsp. Melted shortening
- 1 x Cake compressed yeast
- 6 c. Flour
- 2 x Large eggs, well beaten
Directions
- Add in sugar, salt, and shortening to freshly prepared warm mashed potatoes.
- Cold, and add in Large eggs. Soften yeast in lowfat milk and add in the potato mix. Add in flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead till smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a hot place and allow to double in bulk. Turn onto lightly floured board.
- Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents.
- Place on well-oiled baking sheet. Cover with a hot, damp cloth. Let rise till treble in bulk. Bake in warm oven (450 F) about 12 min. 32 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 633 | |
| Calories from Fat 108 | 17% |
| Total Fat 12.21g | 15% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 2.85g | |
| Cholesterol 74mg | 25% |
| Sodium 1226mg | 51% |
| Potassium 436mg | 12% |
| Total Carbs 110.32g | 29% |
| Dietary Fiber 4.2g | 14% |
| Sugars 9.18g | 6% |
| Protein 18.48g | 30% |
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