Recipe - Potato Icebox Rolls (1954)

Three fourths pound Baking potatoes; peeled and
minced
1 pack Active dry yeast
One half cup Water; warmed
1 cup Milk; warmed
One half cup Shortening
2 lg Eggs
1/3 cup Sugar
1 One half teaspoon Salt
4 cup Allpurpose flour
1 One half cup Allpurpose flour

1 Place Three fourths pound baking potatoes peeled and minced 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.

2 Dissolve 1 pkg. active dry yeast in One half cup warm water ( 105 degrees F

to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and
One half cup vegetable shortening in small saucepan over medium heat until
bubbles form around edge of pan, remove from heat. Cool slightly.

3 Beat 2 large eggs, 1/3 cup sugar and 1 One half 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
One half cups more flour with wooden spoon.

4 Turn dough onto floured surface and knead 8 to 10 minutes until smooth
and elastic, kneading in One half 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.

5 About 2 One half hours before baking time, punch down dough. Grease 3 dozen 2
1/2inch muffin pan cups or 3 cookie sheets. Divide dough into 36 equal

pieces; roll each piece into a ball and place each into prepared muffinpan
or on cookie sheets. Cover with clean kitchen towels and let rise in warm
draftfree place until doubled in size 2 to 2 One half hours.

6 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.

Lou&Sally Eisenberg sparky@netgate.net
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe