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Recipe: Ann Pillsbury Potato Puff Rolls (Dormeyer Mixer recipe, 1940's)

Breads - Yeast Breads
ANN PILLSBURY'S POTATO PUFF ROLLS

1 cup scalded milk
3 tbsp. shortening
1 tbsp. sugar
2 tsp. salt
1 pkg. yeast (compressed or active dry granular)
2 eggs
1 cup cooked, mashed potatoes
4 cups sifted Pillsbury's Best Enriched Flour, divided use

In mixer bowl combine milk, shortening, sugar and salt. Cool to lukewarm.

Add yeast, eggs, mashed potatoes and 2 cups flour. Mix on low speed for 1 minute.

Blend in by hand the remaining 2 cups flour. Place in greased bowl and cover. Store dough in refrigerator or cold place at least two hours or until needed.

Roll out chilled dough on floured board to 1/2-inch thickness; cut with 2 1/2-inch cutter. Place on greased baking sheet. Let rise in warm place (80 to 85 degrees F) until light, (about 1 1/2 hours).

Bake in moderately hot oven (400 degrees F) for 15 to 20 minutes.

Makes 2 dozen buns
Source: Vintage appliance recipe booklet: All Electric-Mix Recipes Prepared Specially for Your Dormeyer Mixer, Dormeyer Corporation, 1946, 2nd printing)
MsgID: 018792
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Escalloped Corn (with ham and cheese, Do...
Board: Vintage Recipes at Recipelink.com
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