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| 1 1/2 cup |
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Warm water |
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| 1 pkg |
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Active dry yeast (1 1/2 tsp) |
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| 2/3 cup |
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Sugar |
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| 1 1/2 tsp |
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Salt |
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| 7 cups |
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Flour |
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| 2/3 cup |
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Shortening |
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| 2 |
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Eggs |
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| 1 cup |
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Mashed potatoes, lukewarm |
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| 1 |
Dissolve yeast in warm water. Add sugar, shortening, salt and eggs. Blend well then add mashed potato. Add flour in thirds until soft dough forms. |
| 2 |
Dough can now be stored in airtight container in the refrigerator for up to 3 weeks. |
| 3 |
If making immediately, shape into ball and place in greased bowl, turning once to coat dough. Cover with cloth and let rise until double in bulk. Shape into rolls or bread loaves, grease tops, cover with cloth and allow to rise again until double in size. |
| 4 |
Bake at 400° for 30-40 minutes for bread; 15 - 20 minutes for rolls. |
| 5 |
If using dough out of the refrigerator, just shape into loaves or rolls, grease tops, cover with cloth and allow to rise until double in size (they only need to rise once if dough has been refrigerated.) |
| 6 |
Makes either 2 dozen dinner rolls or 2 large loaves of bread. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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