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Light Rolls

 

In a large bowl, mix:

2 cups warm water     2 pkg. yeast                 ˝ cup sugar

Let dissolve.

 

While dissolving, prepare:

˝ cup instant mashed potatoes                      1 cube butter

Let cool.  To yeast mixture, add 2 ˝ cups flour.  Beat with electric mixer until mixed in well.

 

Add:

2 eggs              1 Tablespoon salt                   potato and butter mixture

 

Continue adding 2 ˝ cups flour for a total of 5 cups flour.  When dough is too thick for mixer, use spoon.  Flour board and knead sough.  Grease bowl and top of dough.  Cover with cloth.  Set in refrigerator and let rise for 2 hours.  Punch down and use now or keep in fridge for up to 3 days.  It should be punched down every day until you use it.  Roll into what shape you want.  Let rise for 2 hours before baking at 400 F for 10 to 12 minutes.

 

Sequencing:

1.  Take bowl out of cupboard.

2.  Mix water, yeast, sugar.

3.  Dissolve.

4.  Prepare mashed potatoes.

5.  Add butter to potatoes.

6.  Add flour to yeast mixture.

7.  Beat well.

8.  Add eggs, salt and potato/butter mixture.

9.  Mix

10. Add 2 ˝ cups flour until stiff dough.

11. Knead

12. Grease bowl.

13. Place dough in bowl and grease top of dough and cover.

14. Place in refrigerator for 2 hours.

15. Roll into shapes. Let rise 2 hours.

16. 15 minutes before baking preheat oven.

17. Bake 400 F for 10-12 minutes.

 

 

 

 

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