Easy Recipe Finder
Recipe Feeder
1 cup mashed potatoes, fresh
2 cups milk
1/2 cup fat
2 teaspoons salt
1/4 cup granulated sugar
1 cake compressed yeast (or 1 packet active dry yeast)
1/3 cup lukewarm water
1 teaspoon baking powder
1 teaspoon soda
8 cups flour
Cook potatoes. Mash and add to the milk
which has been warmed slightly. Add fat
(melted), salt and sugar. Crumble yeast
and add to the water. After 5 minutes
add the yeast to the potato mixture. Add
the rest of the ingredients and place on
a floured board. Knead 5 minutes. (The
exact amount of flour cannot always be
determined, but the dough should be
stiff enough not to stick to the board.)
Place the dough in a greased bowl. Grease
the top of the dough to prevent a crust
fom forming. Cover tightly and store in
the coldest part of the refrigerator.
When it it time to bake rolls, break off
bits of the dough and shape into rolls.
Let them rise 2 hours. Bake 10 minutes
in a moderate oven. (350-F).
Source: San Jose News, Tuesday, June 1, 1937
2 cups milk
1/2 cup fat
2 teaspoons salt
1/4 cup granulated sugar
1 cake compressed yeast (or 1 packet active dry yeast)
1/3 cup lukewarm water
1 teaspoon baking powder
1 teaspoon soda
8 cups flour
Cook potatoes. Mash and add to the milk
which has been warmed slightly. Add fat
(melted), salt and sugar. Crumble yeast
and add to the water. After 5 minutes
add the yeast to the potato mixture. Add
the rest of the ingredients and place on
a floured board. Knead 5 minutes. (The
exact amount of flour cannot always be
determined, but the dough should be
stiff enough not to stick to the board.)
Place the dough in a greased bowl. Grease
the top of the dough to prevent a crust
fom forming. Cover tightly and store in
the coldest part of the refrigerator.
When it it time to bake rolls, break off
bits of the dough and shape into rolls.
Let them rise 2 hours. Bake 10 minutes
in a moderate oven. (350-F).
Source: San Jose News, Tuesday, June 1, 1937
