Difference between revisions of "Potato dough bread/rolls"
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* 2/3 cup [[Granulated sugar|Sugar]] | * 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]]. | 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]]. | ||
Latest revision as of 16:21, 11 July 2012
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 dry yeast
- 1 cup mashed warm potatoes
- 2/3 cup Sugar
Procedures
in large bowl : measure out 4 c. flour add crisco and blend until crumbly. add: eggs, Sugar,salt blend. mash potatoes,using NO salt in the water while cooking. add to above. dissolve yeast in warm water..i add 1 tsp.of 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.
