-Heather Jordan
1 T yeast
1 1/2 C warm water
1 C unseasoned mashed potatoes
2/3 C sugar
2/3 C shortening
2 eggs
1 1/2 t salt
6-7 C flour
Desolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 C of flour. Beat until smooth. Mix in enough remaining flour to Make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic. About 5 minutes. Place in greased bowl. Turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours. Punch down. Roll into small balls. Grease cups in a muffin tin. Place 3 dough balls into each muffin cup. Let rise 45 minutes-1 hour. Heat oven 275. Bake 20 minutes.
(At this point you can place desired amout of rolls in a freezer bag and freeze. They are great freezer rolls. When ready to eat. Pull out of freezer 1 hour before baking. Then follow directions below.)
When ready to serve: Bake 400 until brown. About 8-12 minutes.
Showing posts with label rolls. Show all posts
Showing posts with label rolls. Show all posts
Thursday, January 7, 2010
Tuesday, January 5, 2010
Sour Cream Rolls
-Lisa Pett
1 large carton of sour cream (2 cups)
1/4 cup shortening
Heat them together in a little pan, but don't boil.
Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Directions:
Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead. Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours. ***However, I have made them and let it rise in a semi warm oven to go faster and it works just fine too.
Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.
**I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Crescent rolls and butter them with a melted butter and a pastry brush hot out of the oven.
1 large carton of sour cream (2 cups)
1/4 cup shortening
Heat them together in a little pan, but don't boil.
Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Directions:
Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead. Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours. ***However, I have made them and let it rise in a semi warm oven to go faster and it works just fine too.
Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.
**I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Crescent rolls and butter them with a melted butter and a pastry brush hot out of the oven.
This dough is an excellent base for cinnamon or orange rolls.
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