Cream shortening and sugar together. Add potatoes and hot milk plus well beaten eggs. Melt yeast cake in potato water which must be lukewarm. Add this and salt to the shortening mixture. Sift flour two times and add to mixture gradually. Knead for 10 minutes and store in refrigerator overnight. Shape into roll forms and let set 2 1/2-3 hours before baking. Bake in hot oven at 400 degrees F for 12-15 minutes. This dough keeps well in refrigerator for 3 days.
By Robin from Washington, IA
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