Sourdough Rolls

SOURDOUGH ROLLS

36 Preparation Time :

Categories : Breads

Amount Measure Ingredient -- Preparation Method -- -- --

1 c Potato -- (1 med.) diced

1/2 c Water -- boiling

2 tb Sugar

1/2 ts Salt

3/4 ts Yeast -- dry

2 tb Water -- very warm

1/2 c Milk -- undiluted evaporated

1/2 c Water

1 tb Sugar

1 tb Salt

2 tb Butter -- melted

4 c Flour -- all-purpose

Combine potato and 1/2 cup boiling water. Cover

and cook over low heat until potato is tender. Mash

2 tbls. sugar and 1/2 tsp salt;

blend. Cool to lukewarm. Meanwhile, dissolve yeast in

2 tbls. very warm water. Add to potato mixture and blend. Cover, and let stand in warm place for about 24

hours.

1/2 cup water. Add

1 tbls. salt, and 2 tbls. melted butter;

stis untilsugar dissolves. Cool to lukewarm. Add

potato-yeast mixture; blend. Gradually add 3 1/4 cups

flour, mixing until smooth. Turn into greased bowl.

Cover and let rise in warm place overnight, or until

double in bulk. Add remaining3/4 cup flour; mix well.

Knead on floured surface untill smooth. Shape into 36

rolls. Place on greased baking sheets and brush with

melted shortening. Cover with damp towel. Let rise

400 deg. for 15 to

minutes. - - - - - - - - - - - - - - - - - -