Yeast Rolls

Mrs. Bessie Prichard
Farmerville, La. #207 OES

Mix together:

  • 1 1/2 cups lukewarm water or potato water
  • 2/3 cup sugar
  •  1 1/2 tsp salt

Crumble into mixture 1 yeast cake (or 1 package yeast dissolved in 1/4 cup warm water).  Stir well and add

  • 2 eggs, well beaten
  • 2/3 cup soft shortening

Mix in first with a spoon

  • 1 cup warm mashed potato
  • 7 – 7 1/2 cups flour

and then with your hands knead till smooth. Place in refrigerator. About 2 hours before baking, pinch off as much dough as needed, shape into rolls and let stand till light, about 1 1/2 – 2 hours.

Dough will keep in refrigerator several days.

Bake at 400° for 12 – 15 minutes.

Makes about 4 dozen rolls.


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