Bread and Rolls Page 6

POTATO REFRIGERATOR ROLLS

Measure into bowl:

1 1/2 cups warm water (110' to 115')

Add, stirrring to dissolve:

1 pkg dry yeast

Stir in:
2/3 cup sugar
1 1/2 tsp salt
2/3 cup soft shortening
2 eggs
1 cup lukewarm mashed potatoes

Mix in with hand until dough is easy to handle:
7 to 7 1/2 cups sifted flour.

Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl.Cover with damp cloth; place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise until double (1 1/2 to 2 hrs.)

Temperature: 400' (Mod. hot oven)

Time: Bake 12 to 15 min.

Amount: 4 doz. med. rolls



Gwen Smith

ROLL RECIPE

2 cups milk scalded
1 tsp. salt
1/2 cup water
1 large egg (or 2 small)
2 yeast cakes
1 sq. butter
3 tbs. sugar
6 cups flour


Dissolve yeast cakes in water with sugar. Add to scalded milk (luke warm) add beaten eggs and then flour and salt, and knead. Let rise to double. Roll 1/3 in. think. Butter, cut, and fold. Place in greased tin, and let rise double again. Bake at 425 degrees for 15 to 20 min.


Ila S. Swenson