Jiffy Potato Yeast Rolls
You can have fresh baked yeast rolls ready in less than two hours.
3/4-cup unseasoned mashed potatoes (don't use instant)
2-1/4-cups all-purpose flour
2-tablespoon white granulated sugar
1-package active dry yeast
1-tablespoon sesame or poppy seeds, optional
Step 1...In a small saucepan over low heat, combine the mashed potatoes, water and butter. Stir until very warm (120 to 130 degrees, butter may not be completely melted).
Step 2...Meanwhile, in a 1-quart bowl, whisk together flour, sugar, yeast and salt. Gradually stir in the warm potato mixture and egg until blended. Beat vigorously for 2 minutes. Cover and let rise in a warm place, free from any drafts, for 30 minutes or until doubled.
Step 3...Spoon mixture into a well-greased muffin cups, about 1/4-cup batter in each. (The mixture will be elastic) If desired, sprinkle with sesame or polly seeds. Let rise for minutes, uncovered, in a warm place free from drafts.
Step 4...Bake in a preheated 400 degree oven for 15 to 17 minutes or until golden brown. Serve hot.
Makes 12 rolls.
Old-fashioned potato biscuits are light, moist and golden. And they do taste good!
1/2-cup hot milk
2-tablespoons white granulated sugar
1/2-cup warm mashed potatoes (don't use instant)
3-1/4-cups all-purpose flour
1-package dry yeast
Step 1..Mix the hot milk, shortening, sugar, potatoes, salt and 1/4-cup flour in a large bowl and let cool to lukewarm. Stir the yeast into 1/4-cup warm water and let stand for 5 minutes to dissolve. Add the dissloved yeast to the first mixture and beat vigorously. Cover and let rise in a warm place until light.
Step 2...Stir, add the remaining 3-cups of flour, and mix well. Cover and let rise again to double in bulk.
Step 3... Turn out onto a lightly floured work surface. Pat the dough until it is 1/4-inch thick and cut into 2-inch rounds. Place the rounds about 1-inch apart on a greased baking sheet, cover, and let rise until almost double.
Step 4...Preheat oven to 425 degrees and bake biscuits for about 15 minutes.
Making your own bread, whether with a bread machine or the old fashioned way, is still an art that many people enjoy. Having the right recipes and directions will help you on your way to being a pro at bread making. The smell and taste of fresh baked from your kitchen will awe and please your family.
Things You'll Need:
2- packages dry yeast
3- 1/2 cups warm water
1- cup nonfat dry milk
3- tablespoons honey
1- tablespoon salt. optional
1/2- cup mashed potatoes, not instant
6- tablespoons butter
9 to 10 cups whole wheat flour
3- tablespoons cornmeal
3- loaf pans
mixer and bowl cooling rack
Step 1... Dissolve the dry yeast and warm water in the mixing bowl of the electric mixer. Beat in the dry milk, honey, salt, potatoes, butter, and enough flour to make a thick batter, about 3 cups. Beat at medium-high for 2 minutes. Scrape bowl often. Then mix in remaining flour to make a soft dough.
Step 2... Turn the dough out onto a lightly floured surface and knead for about 10 minutes. Place dough in a greased bowl, turning once to coat the top. Cover and let rise until double in size. Should take about 1 1/2 to 2 hours.
Step 3...Punch down, cover and let rise again for about 45 minutes, or again until double in size.
Step 4...Divide dough into 3 parts, cover and let rise for 10 minutes. Grease 3 loaf pans, sprinkle with cornmeal. About 1 tablespoon per pan. Shape the dough into loaves and place in pans. Cover and rise again until double in size. About 50 to 60 minutes.
Step 5...Bake in 375 degree oven for 40 minutes or until loaves are browned and have a hollow sound when you tap on it. Remove from pans and cool
Jiffy Potato Yeast Rolls