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Ingredients
- 1/2 cup sugar
- 1 cup buttermilk
- 3/4 cup shortening
- 1 tsp salt
- 1 cup cooked mashed potatoes
- 2 packages dry yeast
- 1/4 cup warm water
- 2 eggs, beaten
- 6 cups flour
- Butter, melted
Details
Servings 3
Preparation
Step 1
Combine first four ingredients (sugar, buttermilk, shortening and salt) in medium saucepan; heat until shortening melts. Add potatoes; cool mixture until lukewarm.
Dissolve yeast in warm water.
Combine sugar mixture, eggs and 3 cups flour. Add yeast and beat until smooth,. Add enough remaining flour to make a soft dolugh. Knead for 8 minutes on lightly floured board. Place in greased bowl, turning to coat. Let rise in refrigerator until double in bulk. (May be kept for one week in the refrigerator.)
Punch down, turn out on lightly floured board. Divide into thirds. Roll each 1/3 into 10"x 1/8" circle. Brush with melted butter and cut into 12 wedges. Starting at wide end, roll each wedge. Place point down on greased baking sheet. Cover and let rise in warm (85 degree) place, free from drafts until double in bulk, about 50 minutes.
Bake at 425 degrees for 6 minutes or until golden brown.
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