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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 1 pkg. dry yeast
- 1/2 c. lukewarm water
- 1/2 c. butter or margarine, softened
- 1/2 c. solid shortening, softened
- 3/4 c. granulated sugar
- 1 c. hot mashed potatoes (instant potatoes work also)
- 1 c. cold water
- 1 1/2 tsp. salt
- about 6 to 6 1/2 c. sifted all-purpose flour
Method
- Sprinkle yeast in lukewarm water in large bowl.
- Let stand 5 to 10 minutes until thoroughly dissolved.
- Stir up and stir in next 4 ingredients.
- Add cold water, salt and enough flour to make a stiff dough.
- Grease dough with salad oil and cover with waxed paper and tea towel. Store in refrigerator 24 hours.
- Turn out desired amount onto lightly floured board. Return rest to refrigerator, will keep 2 to 3 days.
- Shape as desired (cloverleaf, parkerhouse, etc.) and place in buttered pan.
- Brush tops with salad oil and cover with towel.
- Let rise in warm place (80° to 85°) until double in bulk.
- Bake at 425° for 20 to 25 minutes or until lightly browned and done.
- Makes 3 to 5 dozen.
- Delicious!
