View source for Potato dough bread/rolls


== Description ==



=== Ingredients ===

* 1/2 cup [[flour]]
* 2/3 cup crisco shortning
* 2 each [[egg]]
* 1 1/2 tsp [[salt]]
* 1 1/2 cup very warm [[water]](105 degrees)
* 2 tsp [[active dry yeast|dry yeast]]
* 1 cup mashed warm [[potato]]es
* 2/3 cup [[Granulated sugar|Sugar]]

== Procedures ==

in large bowl : measure out 4 c. [[flour]] add crisco and blend until crumbly. add: [[egg]]s, [[Granulated sugar|Sugar]],[[salt]] blend. mash [[potato]]es,using NO [[salt]] in the [[water]] while cooking. add to above. dissolve [[yeast]] in warm [[water]]..i add 1 tsp.of [[Granulated sugar|Sugar]] to the [[water]] to speed up the process. add to above and blend well. Slowly adding remaining [[flour]] till dough leaves hands cleanly. Form a ball, place in a tightly covered greased bowl over night or at least 8 hours. Can be refrigerated and used for 5 days. for rolls...punch dough down. form a log and cut to desired size :place in a warmed oven for 1.5 hours to raise then bake at 400 degrees for 20 minutes or lightly browned. For loaves: divide dough into 2 or 3 loaves, depending on the size of the loaf pan. Grease pan and raise 1.5 hours till double in size. Bake 35-40 minutes , will be lightly browned and sound hollow when tapped on the bottom. With pastry brush, lightly coat top with [[butter]].

=== Other links ===




== See also ==

[[Category:High-fiber Recipes]]
[[Category:Potato Recipes]]
[[Category:Yeast Recipes]]