Thursday, March 5, 2009

Best ever rolls

1 1/4 cups milk
3/4 cup water
1/4 cup potato pearls, dry
2/3 cup margarine or butter
1/2 cup sugar
1 1/2 teaspoon salt
1 package active dry yeast or 2 tablespoons dry yeast
2 eggs, well-beaten

Bring 3/4 cup water and 1/4 cup milk to a boil. Pour into large mixing bowl. Add potato pearls and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potatoes, margarine or butter, sugar and salt. Cool until lukewarm. Soften yeast in first mixture with eggs and 3 cups of flour. Beat with either wooden spoon or electric mixer until light and smooth. Stir in enough flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic. Put in greased bowl and turn greased side up. Cover with plastic wrap and refrigerate until needed. When ready to bake, shape as many rolls as desired in preferred form (Parker house, cloverleaf, etc.) Brush with melted margarine/butter and let rise in a warm place 1 hour or until light. Bake in hot oven 400 degrees for 15-20 minutes. Makes 3 1/2 dozen medium rolls

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