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In a 1956 newspaper, Mrs Myrtle Webster of Baltimore, MD
shared her recipe for Potato Bread Rolls that had passed down
in her family for at least a half-century.

2 medium white potatoes, peeled
2 cups water to boil potatoes
1 cup cold water
1/2 cup shortening (margarine mixed)
1/2 cup sugar
1 tablespoon salt
1 cup milk, scalded and cooled
2 envelopes instant dry yeast
8 cups sifted flour

Cook potatoes in two cups of water,
mash and add one cup cold water.

Mix shortening, salt and sugar together.
Mix into mashed potatoes.

Scald milk. When lukewarm, sprinkle yeast
over milk. Let stand five minutes. Do not stir.

Combine scalded milk mixture and potato mixture to
measure four cups.

Make a deep well in flour and mix in liquid lightly with a spoon.

Turn onto floured board. Knead until flexible.

Let rise two or three hours in a warm place.

Make bread rolls in any shape desired. Let rise again.

Preheat oven to 375 degrees F. Bake 20 - 25 minutes.

Source: Baltimore Afro-American newspaper, Feb 7, 1956