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POTATO ROLLS 1 c. milk 2 Tbsp. sugar 2 tsp. salt 1/4 c. margarine 1 c. warm water (105~ to 115~) 1 pkg. active dry yeast 2 eggs, beaten 1 c. instant potato flakes 4 1/2 to 5 1/2 c. unsifted flour Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mix- ture, eggs, instant potatoes and 2 cups flour. Beat until smooth. Stir in enough additional flour to make a slightly stiff dough. Turn dough out onto lightly floured board, knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Divide dough in half; then each half into 12 equal pieces and form into smooth balls. Place in 2 greased 9-inch round cake pans. Cover, let rise in a warm draft free place until doubled in bulk, about 30 minutes. Bake at 400 degrees for about 20 minutes or until done. Remove from pans and cool on wire racks. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |