Potato Rolls

INGREDIENTS:

2 c. milk scalded                                                   1 c. potatoes mashed

½ c. sugar                                                              ½ c. shortening

2 eggs                                                                    2 pkg. yeast, dissolved in ½ c. warm water

1 T. salt                                                                 8 c. flour (or more)

DIRECTIONS:

Pour scalded milk over shortening, sugar and salt.

Add mashed potatoes, cool to lukewarm.

Dissolve yeast in warm water and add to first mixture. Add eggs and flour.
Knead until smooth. Let rise until double in bulk. Shape into rolls and let rise again.

Bake at 350^o for 20-25 mins.    (1^st rise: 1-1/2 —2 hrs; 2^nd rise: 30-45 mins.)

Yellow Corn Bread

INGREDIENTS & DIRECTIONS:

1) Sift together:                                              

      ¾ cup yellow corn meal                                    

      1 cup flour                                                        

      1/3 cup sugar                                                     

      1 Tbsp baking powder

      ¾ tsp salt

2) Mix in:

     1 cup milk

     1 egg, well beaten

     2 Tbsp melted margarine

3) Spoon into a buttered 8” square pan. Bake 20 min @ 425^o

Italian Herb Braid

INGREDIENTS:

6 ½ cups all-purpose flour

3 tablespoons sugar

2 teaspoons salt

1 envelope Fleishchmann’s quick rise yeast

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups water

½ cup milk

3 tablespoons shortening

1 tablespoon shortening, melted

1 tablespoon poppy seeds or additional dried herbs

DIRECTIONS:

Set aside 1 cup flour from total amount. 

In large bowl, combine remaining flour, sugar, salt, undissolved yeast, basil, oregano and thyme. 

Heat water, milk, and 3 tablespoons shortening until hot to touch, 125-130^oF.  Stir hot liquids into dry mixture.  Stir in enough reserved flour to make soft dough. 

Turn out onto floured surface; knead until smooth and elastic, about 8-10 minutes. 

Cover; let rest 10 minutes.  Divide dough in half.  Divide one-half of dough into 3 equal pieces. 

Flatten each piece into a rectangle.  Roll each piece into a long strand the length of baking sheet, tapering the ends.  Place each strand on greased baking sheet and braid the 3 strands, pinching the tips of the braid together to seal.  Repeat with other half of dough. 

Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. 

Bake at 400^oF for 25 minutes or until done.  Brush with melted shortening; sprinkle with poppy seeds or dried herbs, if desired.  Remove from baking sheet; cool on wire racks.

Servings: 24; Yield: 2 braids; www.breadworld.com/index.html

Oatmeal Lunch Rolls

1 c. oatmeal                                                               1-1/2 t. salt

2 c. boiling water                                                      2 pkg. yeast

3 T butter                                                                   1/3 c. warm water

2/3 c. brown sugar, packed                                    5 c. flour

1 T white sugar

Bring water to a boil, remove from heat and add oatmeal, butter, brown sugar & salt.

Cool to lukewarm. Dissolve yeast and sugar in warm water. Add to oatmeal mix. Stir in flour & knead. Let rise until double in bulk. Shape into rolls and let rise again. 

Bake @ 350^o for 20-25 mins.

Tips on making bread with yeast: