Recipe - Tato-Flake Cheese Buns

1 pack Active dry yeast
One fourth cup Warm water
One half cup Pillsbury mashed potato
flakes
One fourth cup Butter or shortening
1 tablespoon Sugar
2 teaspoon Salt
1/8 teaspoon Cayenne pepper
Three fourths cup Boiling water
Three fourths cup Evaporated milk
1 One half cup Shredded cheddar cheese
1 Egg
3 cup All purpose flour; (up to
31/4)
One half cup Butter; melted

Soften yeast in warm water. In mixing bowl, combine potato flakes, butter,
sugar, salt, cayenne pepper and boiling water. Add evaporated milk; cool to
lukewarm. Blend in 1 cup cheese, egg and yeast. Gradually add flour to form
a soft dough, beating well after each addition. Cover; let rise in warm
place until light, 1 to 1One half hours.

Beat down dough, using 30 to 40 strokes. Fill 24 wellgreased muffin cups
half full. Cover; let rise again in warm place until light, 45 to 60
minutes. Combine melted butter and One half cup cheese. Spoon mixture over
rolls. Bake at 375 degrees for
20 to 25 minutes, until golden brown. YIELD: 24

Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan. This one had no rating.

Recipe by: The Pillsbury Family Cookbook (1963)

Posted to MCRecipe Digest V1 #932 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 29, 1997