Title: Potato Butter Horn Rolls
Categories: Bread
Yield: 6 Servings
| 2 | c | Hot mashed potatoes |
| 1 | tb | Salt |
| 2 | c | Milk |
| 2 | tb | Sugar |
| 4 | tb | Melted shortening |
| 1 | | Cake compressed yeast |
| 6 | c | Flour |
| 2 | | Eggs, well beaten |
Add sugar, salt, and shortening to freshly prepared hot mashed potatoes.
Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add
flour, a little at a time, beating well after each addition. Turn onto
lightly floured board. Knead until smooth and elastic. (The dough should
be as soft as it is possible to handle.) Cover with a damp cloth, set in a
warm place and allow to double in bulk. Turn onto lightly floured board.
Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a
pie, having each section about 3 inches wide at the outer edge. Begin at
the outside and roll each section toward the center. Form into crescents.
Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise
until treble in bulk. Bake in hot oven (450ø F) about 12 minutes. 32 rolls.
Mrs. Jessie Kelsey, Lakeland, FL.