Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 2 packages dry yeast
- 1 1/2 cup warm water (105 to 115 degrees)
- 2/3 cup sugar
- 1 1/2 tsp salt
- 2/3 cup shortening (oil)
- 2 eggs
- 1 cup lukewarm mashed potatoes (instant is o.k.)
- 6 1/2 to 7 cup flour
- Butter, softened
Dissolve yeast in warm water in large bowl. Mix in sugar, salt, shortening, eggs, potatoes, and 4 cups flour. Beat until smooth. Stir in enough remaining flour to make a dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up . Cover bowl tightly; refrigerate at least 8 hours. Punch dough down. (Dough makes about 4 dozen rolls.) Take out desired portions.
Cover and refrigerate remainder no longer than 5 days.
Bake at 400 degrees until light brown (13 to 15 minutes).