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Bob Fosse's Secret Dinner Rolls




Source of Recipe


Internet


List of Ingredients




1/2 ounce dry yeast (two 1/4 ounce packages)
2 eggs
7 to 8 cups flour
1 cup scalded milk
1 cup water (potato water)
1 cup mashed potatoes
3/4 cup butter or other shortening
1 bablespoon salt (small)
3/4 cup sugar


Recipe



Dissolve dry yeast in 1/4 cup lukewarm water (or use same amount of fresh yeast). Set aside yeast for later addition. Boil & mash potatoes (saving water), scald milk (bring to verge of boil). Cool to lukewarm. Combine potatoes, potato water, milk, butter, salt and sugar (everything but yeast, eggs and flour), mix well. Add dissolved yeast to mixture. Then add 2 well beaten eggs. Beat well and add 7 or 8 cups flour. Mix and knead to soft dough. Let rise in greased, covered bowl for abou;t one hour. Punch down and let rise again to about double in size, this second rise being done in the final baking pan. For clover-leave rolls use muffin tins. Place three small balls in each cup, dipping two balls in melted button on the side so they don't stick together. Once they have risen to double in size, back at 375° F until slightly brown (about 12 to 15 minutes). While hot and before removing from pans, brush lightly with melted butter.

Notes: This recipe can be used for butterscotch rolls. Rolls can be stored in airtight containers and frozen.