Potato Dough (For Rolls) Recipe

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Potato Dough (For Rolls) Ingredients

3 package yeast
1 cup warm water
4 cup scalded milk
2 cup mashed potatoes without milk
1/2 cup margarine
1/2 cup butter
1 cup sugar
18 1/2 cup flour
2 each beaten eggs
1 tbsp salt

A Recipe for
Potato Dough (For Rolls)

Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

This Recipe for Potato Dough (For Rolls) is one of thousands in the Recipes-to-go Bread Cookbook.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
Robert Frost

Potato Dough (For Rolls) Recipe
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
John Cage

This is a recipe for Potato Dough (For Rolls) from the recipe cookbook of Recipes-to-go (Bread)

The belly rules the mind.
Spanish Proverb

Potato Dough (For Rolls) recipe - a tasty recipe for you to add to your collection!
He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

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Old people shouldn't eat health foods. They need all the preservatives they can get.
Robert Orben

Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

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No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack

Potato Dough (For Rolls)

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Potato Dough (For Rolls) Directions

IN A MEDIUM BOWL, COMBINE YEAST AND WATER. IN A LARGE BOWL, COMBINE
MILK, POTATOES, MARGARINE, BUTTER, AND SUGAR. LET COOL TO LUKEWARM,
THEN ADD YEAST MIXTURE AND 1/3 OF THE FLOUR. LET STAND FOR 20 MINUTES
OR UNTIL BUBBLES FORM. ADD EGGS, SALT, AND REMAINING FLOUR. DOUGH
SHOULD BE SOFT. TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SATINY,
ADDING MORE FLOUR AS NEEDED TO KEEP DOUGH FROM STICKING. PLACE IN A
GREASED BOWL TURNING TO COAT. LET RISE IN A WARM PLACE UNTIL DOUBLED
IN SIZE. SHAPE INTO ROLLS AND BAKE ACCORDING TO INDIVUAL DIRECTIONS
OR FORM INTO BALLS ABOUT THE SIZE OF OF A GOLF BALL AND DIP IN MELTED
MARGARINE. PLACE SIDES TOUCHING IN A 9" X 13" BAKING PAN. BAKE AT 350
DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN IN COLOR. COOL IN THE PAN
OR TURN OUT ONTO CLEAN SURFACE.

Serves: 100

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Potato Dough (For Rolls) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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