Tonight - pictures of the process.
Tomorrow - pictures of the rolls. Stay tuned!
3/4 c. sugar
1/2 c. butter, softened
1 tsp. salt
3 eggs, beaten well
1 c. milk
1 c. mashed potatoes; reserve water potatoes are boiled in
1 pkg. yeast, dissolved in ½ c. warm potato water (105-115 degrees)
7 c. flour
Mix sugar and butter together with stand mixer; add salt, eggs, milk and mashed potatoes and blend well. Add flour, one cup at a time until dough is stiff and sticky. Place in a lightly greased bowl and cover with a clean lightweight dish towel and let rise overnight in a cool place.
Divide dough into two batches. Roll out one batch of dough to ¼-in. thickness on a lightly floured surface. Cut into circles with a donut-size round cutter. Dip cut out dough into melted butter and fold in half. Put into pan to rise. Let rise until triple in size. Bake at 425 degrees for 10 minutes. Reheat at 350 degrees for 10 minutes. Dough can be in refrigerator for up to one week before using.
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