posted by jewel 11-04-100 8:34 PM
Colleen's Potato Crescent Rolls
2 potatoes, peeled
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted
In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and refrigerate at least 8 hours and up to 5 days.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Roll out each round into a 12 inch diameter circle. Brush with lots of butter and cut each circle into 16 wedges. Roll up tightly starting with the large end. Place point side down on lightly greased baking sheets with the ends bent in to form a crescent shape. Cover and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 minutes, or until golden brown.
Makes 32 rolls
* Exported from MasterCook *
Aunt Clara's Homemade Rolls
Recipe By : Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small potatoes, mashed -- see note*
2 cups milk
2 sticks margarine
1 1/2 teaspoons salt
1/2 cup sugar
1 cup warm water
3 packages active dry yeast
2 eggs -- beaten
5 pounds all-purpose flour -- approximately
Mix potatoes, potato water, milk, margarine, salt and sugar in large bowl. Dissolve yeast in warm water and add to potato mixture, mixing well. Add beaten eggs and mix. Add enough flour to make a soft dough. Let rise, shape into rolls and bake at 375 F. until done. See notes*.
NOTES : This is an old recipe and no time was given for baking. Use the water you cooked potatoes in....just enough to cover them. This recipe was given to me by cousin Marie Priddy
* Exported from MasterCook *
Dianne's Rye or White Sourdough Potato Bread or Rolls
Recipe By : dianne@olynet.com
Serving Size : 1 Preparation Time :0:00
Categories : Breads And Rolls Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white or rye sour dough starter -- (active and sour)
1 1/2 cups water or potato water -- about 105 f
4 teaspoons active dry yeast
1/2 cup butter or stick margarine -- melted and cooled
1/3 cup sugar
1 cup unseasoned mashed potatoes -- see below
2 eggs
7 cups all-purpose flour (up to 8 cups) -- or up to 3 cups rye with 5 cups all-purpose
1 1/2 teaspoons salt
1/2 teaspoon wheat gluten -- see below
In a large bowl, mix the flour (or flours) and wheat gluten. Set aside.
Place starter, water, and yeast in bowl of large heavy duty mixer and mix well on low speed. One at a time, add butter, sugar, mashed potatoes and eggs. Mixing to blend well. If dough hooks are available continue with dough hooks. (ALL mixing can be done by hand if desired.)
While mixing, add flour-gluten mixture one cup at a time. Depending on the moisture in the flour and the weather you may not need more than 7 cups. When fully mixed it should still be moist and somewhat sticky but not too wet. Trust your instincts. Knead the dough for about 10 minutes or until it is silky and feels "alive".
Round up in an oiled bowl, cover with a damp cloth or plastic wrap. Let rise for an hour to an hour and 15 minutes. Shape into two large or three smaller loaves or into a lot of rolls (sorry, never counted). Let rise, covered), 40 minutes.
Bake at 375f 15 minutes for rolls. (Loaves until nicely browned.)
Refrigerator Cloverleaf Rolls
1 package active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes (can be made from mix)
6 1/2 to 7 cups Bread Flour
Margarine or butter, softened
Dissolve yeast in warm water in large bowl. Mix in sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours.
Punch down dough; divide dough into 4 parts. (One part dough makes 1 dozen rolls.) Shape 1 portion dough into 1-inch balls. (Cover refrigerate remaining parts no longer than 5 days.) Place 3 balls in each greased muffin cup, (around 2 1/2 inches diameter) Brush with margarine. Let rise until double, 45 to 60 minutes.
Heat oven to 400 degrees F. Bake until light brown, 13 to 15 minutes, 4 dozen rolls.
* Exported from MasterCook II *
Potato Icebox Rolls (1954)
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Rolls/Bisc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound baking potatoes -- peeled and diced
1 package active dry yeast
1/2 cup water -- warmed
1 cup milk -- warmed
1/2 cup shortening
2 large eggs
1/3 cup sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
1 1/2 cups all-purpose flour
Place 3/4 pound baking potatoes peeled and diced and enough water to cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food mill or seive.
Dissolve 1 pkg. active dry yeast in 1/2 cup warm water ( 105 degrees F to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and 1/2 cup vegetable shortening in small saucepan over medium heat until bubbles form around edge of pan, remove from heat. Cool slightly.
Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in mixer bowl at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat
until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1 1/2 cups more flour with wooden spoon.
Turn dough onto floured surface and knead 8 to 10 minutes until smooth and elastic, kneading in 1/2 to 1 cup flour if needed. Place dough in large greased bowl turning to coat top. Cover dough with heavy plate or
plastic wrap and refrigerate overnight or up to 48 hours.
About 2 1/2 hours before baking time, punch down dough. Grease 3 dozen 2 1/2-inch muffin pan cups or 3 cookie sheets. Divide dough into 36 equal pieces; roll each piece into a ball and place each into prepared muffin-pan or on cookie sheets. Cover with clean kitchen towels and let rise in warm draft-free place until doubled in size 2 to 2 1/2 hours.
Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden brown.
NOTES: Per serving; One roll 135 calories, 4.5g fat, 29g carb.