Yeast, rolls- Potato Puff Rolls
List of Ingredients
1 cup whole milk
1/4 cup solid vegetable shortening
1/4 cup sugar
1 teaspoon salt
1/2 cup unseasoned mashed potatoes
1 packet active dry yeast
1/4 cup warm water
4-4 1/2 cups sifted all-purpose flour, divided
1 large egg
1 tablespoon wheat bran or wheat germ (optional)
Recipe
In saucepan, scald milk; add shortening, sugar, salt and potatoes. Cool to lukewarm. In small bowl, dissolve yeast in water.
In large electric mixer bowl (preferably with heavy-duty dough hook), combine milk and yeast mixtures, 2 cups flour, egg and optional wheat bran or wheat germ. Beat on medium, scraping bowl with rubber spatula occasionally, until smooth, about 2 minutes. Gradually beat in enough remaining flour to yield a soft dough, which leaves bowl sides. Beat with dough hook or turn out onto floured surface and knead manually until smooth and elastic, 5-10 minutes. Place dough in lightly greased bowl, turning to grease all surfaces. Cover and let rise in warm spot until doubled in bulk, 1-1 1/2 hours.
Punch down; turn out onto lightly floured surface. Shape into a ball; cover and let rest 10 minutes. Pinch off small pieces of dough; roll into balls of a size to half fill greased muffin cups. Cover and let rise until almost doubled in bulk, about an hour.
Preheat oven to 400 degrees. Bake 10-12 minutes.
Makes 34
CO Springs Gazetter 4/24/01
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