Ingredients
- 2 medium potatoes peeled and chopped
- 1 package dry yeast
- 1 cup warm water (105 -115 degrees)
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1-1/2 teaspoons salt
- 7 about 7 cups all-purpose flour
Preparation
Step 1
Cook potatoes in boiling water to cover 10 minutes or until tender. Drain potatoes, reserving 1 cup liquid (add water to equal 1 cup, if necessary). Set potato water aside. Mash potatoes. Measure 1 cup mashed potatoes, set aside. Dissolve yeast in warm water, let stand 5 minutes. Set aside. Combine 1 cup mashed potatoes, sugar, butter and shortening in a large mixing bowl. Cool to 105-115 degrees, stir in yeast mixture, mixing well. Let stand at room temperature 2 hours. Add salt and potato water; gradually stir in enough flour to make a soft dough. Place the dough in a well-greased bowl, turning to grease top. Cover bowl and refrigerate the dough overnight. Punch dough down, divide into thirds. Shape each portion into 12 (1-1/2”) balls. Place in 3 greased 9” round cake pans, cover and let rise in a warm place free from drafts, 40 minutes or until doubled in bulk. Bake at 400 degrees for 18-20 minutes or until golden. Makes 3 dozen.