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Soul Food Online's Recipe Collection

 

egg and potato icebox yeast rolls

1 c. mashed potatoes
1 cake yeast
1/2 c. warm water
1 c. scaled water
1/2 c. sugar
2/3 c. shortening
1 tsp. salt
2 eggs
flour (about 6 c.)

Cook potatoes and mash. Cream shortening sugar and salt
Dissolve yeast in warm water. Add potatoes to creamed 
shortening, sugar and salt. Add hot milk and let cool. 
Add yeast to mixture and then eggs. Add flour to make
a stiff dough. Let rise until double and then push down. 
Cover with damp cloth and place in icebox until needed. 
Push down again. Make out rolls, grease tops and let rise
until double before baking in a hot 400f oven about 
12-15 minutes.
 

 

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