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MSGID: 35541.fidonet_cooking@1:105/500 2ddd4070
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Refrigerator Potato Rolls
 Categories: Rolls
      Yield: 60 Rolls
 
  1 1/2 c  Mashed potatoes;
           - instant is fine
  2 1/4 c  Water; warm
      1 c  Butter; soft
      3    Eggs
      5 ts Active dry yeast
      1 c  Sugar
      2 ts Salt
 10 1/2 c  Flour; up to 11 c,
           - adjust as needed
 
  Take warm mashed potatoes, mix with water, butter and eggs.
  
  In a large, separate bowl, combine 5 cups of flour, salt, sugar, and
  yeast. Stir, then add the potato mixture.
  
  Add remaining flour, stirring continuously; the goal is a very soft,
  loose, shaggy dough, if the dough is too firm after blending
  ingredients, add a quantity of milk or more water until the desired
  consistency is achieved.
  
  Cover, and refrigerate for a minimum of 8 hours (or overnight).
  
  Size and shape rolls, in balls of about 1" in diameter; set them on a
  greased pan (or five) to proof.
  
  While the rolls are proofing, preheat the oven to 350?F.
  
  Bake until lightly browned, 15 to 18 minutes.
  
  Notes:
  
  This recipe needs a significant amount of time to rise, because it
  has such a large sugar content, and it's kept cold to avoid the yeast
  consuming all of the sugars present at once. This recipe produces
  somewhere above 56 rolls, and is great to prepare for an event.
  
  Recipe by Navybear
  
  Recipe FROM: 
 
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