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Title: Tato-Flake Cheese Buns
Categories: Bread
Yield: 1 Servings
| 1 p | k active dry yeast | |
| 1 | /4 c | warm water |
| 1 | /2 c | pillsbury mashed potato |
| : | flakes | |
| 1 | /4 c | butter or shortening |
| 1 T | B sugar | |
| 2 t | s salt | |
| 1 | /8 t | s cayenne pepper |
~!- ! Origin: Usenet:MailExcite (http://www.mailexcite.com) (1:102/125.99)
Ä Area: MasterCook Recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 196 Date: 29 Nov 97 09:06:34
From: "Eugene Johnston" Read: No
Replied: No To: All Mark: Subj:
03:Loang File (Bread)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ To: "MasterCook Recipe List" 3/4 cup boiling water 3/4 cup evaporated milk 1 1/2 cups
shredded cheddar cheese
1 egg 3 cups all purpose flour -- (up to 31/4) 1/2 cup butter --
melted
Soften yeast in warm water. In mixing bowl, combine potato flakes, butter,
sugar, salt, cayenne pepper and boiling water. Add evaporated milk; cool to
lukewarm. Blend in 1 cup cheese, egg and yeast. Gradually add flour to form
a soft dough, beating well after each addition. Cover; let rise in warm
place until light, 1 to 11/2 hours.
Beat down dough, using 30 to 40 strokes. Fill 24 well-greased muffin cups
half full. Cover; let rise again in warm place until light, 45 to 60
minutes. Combine melted butter and 1/2 cup cheese. Spoon mixture over
rolls. Bake at 375 degrees for 20 to 25 minutes, until golden brown. YIELD:
24
Scanned by ejohnston@mailexcite.com
Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan. This one had no rating.
Recipe By : The Pillsbury Family Cookbook (1963)