Potato dough (for rolls)
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Potato dough (for rolls)
  Potato    Dough    Rolls  
Last updated 6/12/2012 12:43:14 AM. Recipe ID 2328. Report a problem with this recipe.
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      Title: Potato dough (for rolls)
 Categories: Breads
      Yield: 100 Servings
 
      3 pk YEAST
      1 c  WARM WATER
      4 c  SCALDED MILK
      2 c  MASHED POTATOES WITHOUT MILK
    1/2 c  MARGARINE
    1/2 c  BUTTER
      1 c  SUGAR
 18 1/2 c  FLOUR
      2 ea BEATEN EGGS
      1 tb SALT
 
  IN A MEDIUM BOWL, COMBINE YEAST AND WATER. IN A LARGE BOWL, COMBINE
  MILK, POTATOES, MARGARINE, BUTTER, AND SUGAR. LET COOL TO LUKEWARM,
  THEN ADD YEAST MIXTURE AND 1/3 OF THE FLOUR. LET STAND FOR 20 MINUTES
  OR UNTIL BUBBLES FORM. ADD EGGS, SALT, AND REMAINING FLOUR. DOUGH
  SHOULD BE SOFT. TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SATINY,
  ADDING MORE FLOUR AS NEEDED TO KEEP DOUGH FROM STICKING. PLACE IN A
  GREASED BOWL TURNING TO COAT. LET RISE IN A WARM PLACE UNTIL DOUBLED
  IN SIZE. SHAPE INTO ROLLS AND BAKE ACCORDING TO INDIVUAL DIRECTIONS
  OR FORM INTO BALLS ABOUT THE SIZE OF OF A GOLF BALL AND DIP IN MELTED
  MARGARINE. PLACE SIDES TOUCHING IN A 9" X 13" BAKING PAN. BAKE AT 350
  DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN IN COLOR. COOL IN THE PAN
  OR TURN OUT ONTO CLEAN SURFACE.
 




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Recipe ID 2328 (Apr 03, 2005)

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