Ingredients Jump to Instructions ↓

  1. 1/2 cup Sugar

  2. 1 cup Buttermilk

  3. cup Shortening

  4. 1 teaspoon Salt

  5. 1 cup Cooked; mashed potatoes

  6. 2 packs Active dry yeast

  7. cup Warm water (105 to 115 degrees)

  8. 2 larges Eggs (up to)

  9. 5 1/4 cup All-purpose flour; divided

  10. Butter or margarine; melted

Instructions Jump to Ingredients ↑

  1. Combine sugar, buttermilk, shortening and salt in a saucepan (we did this in the microwave); heat until shortening melts. Remove from heat; stir in potatoes. Cool to 105 degrees to 115 degrees.

  2. Dissolve yeast in warm water in a large nixing towl; let stand 5 minutes Add potato mixture. eggs and 2 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. (We used a total of 5 cups).

  3. Turn dough out onto a floured surfce; knead until smooth and elastic (8 minutes). Place in a greased bowl, turning to grease top. Cover and chill 3 hours or until doubled.

  4. Punch dough down; divide into thirds. Roll 1 third into a 10-inch circle on a floured surface; brush with butter.

  5. Cut into 12 wedges: roll up wedges from wide end. Place on greased baking sheet, point side down.

  6. Repeat with remaining dough, or cover and chill up to 1 week. Cover and let rise in a warm place (85 degrees), 50 minutes or until doubled.

  7. Bake at 425 degrees for 6 minutes or until golden. (Ours took 9 minutes.) Makes 3 dozen.

  8. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's MM Recipe Archive, .


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