Potato Dough (for Rolls) Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
3 package: YEAST,
1 cup: WARM WATER,
4 cup: SCALDED MILK,
2 cup: MASHED POTATOES WITHOUT MILK,
1/2 cup: MARGARINE,
1/2 cup: BUTTER,
1 cup: SUGAR,
18 1/2 cup: FLOUR,
2 each: BEATEN EGGS,
1 tbsp: SALT,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads