Yeast Rolls, Doughnuts or Long Johns
Recipe by By Ted Hartley of Alberta Canada
This recipe makes light, fluffy and delicious rolls.
- 4 eggs (or equivalent powdered eggs)
- 1 cup sugar
- 2 cups mashed potatoes (or equivalent potato flakes and extra water)
- 4 cups milk, scalded (can be reconstituted milk)
- 14 cups white flour
- 1 tablespoon salt
- 4 tablespoons of active dry yeast
- 1/2 lb margarine or butter
For sweet rolls, use 2 cups of sugar and 3 tablespoons of yeast. The softer the dough, the lighter the rolls will be. The dough should be much gooier than regular bread dough.
Let rise 2 hours, or until the bulk increases 3 or 4 times. Punch down, then form into rolls. Let rise again. When this has risen up extremely light and fluffy it is ready to cook.
Bake 375 to 400 degrees F until golden brown (about 10 minutes).
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Al Durtschi, E-mail: mark@waltonfeed.com
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Recipes remain the property of those who submitted them.
Revised: 21 Mar 97