Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make 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 but no longer than 5 days. Punch down dough. Divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe.
Cook chicken and take off bone.
Roll out each dinner roll, add a little chicken in the center, roll up and put in baking pan. Mix both soups and chicken broth together and pour over dumplings. Bake for 45 minutes or until brown on top, at 325 degrees.
Roll out crescent rolls into 4 rectangular shapes (instead of 8 triangles).
Spread with your favorite flavor of mustard.
Top with your choice of thin sliced deli meats, then top with grated cheddar cheese.
Roll up jellyroll fashion - cut into 5 slices. Bake according to directions on dinner roll pkg.
Makes 20 snacks. These are quick to make and freeze easily.
tart with mixing together the yeast and WARM water for these
gar, salt, flour and yeast in the pan of the
or the dough:
Proof yeast: Sprinkle yeast and a pinch of
mall cookie sheet or jelly roll pan. Press with fingers or
ven to 350 degrees.
Roll out dinner roll dough into a large
id) mix together the flour, yeast, sugar and salt.
Add
cup warm water.
yeast and 2 tbsp white sugar
Mix up yeast dinner roll dough and refrigerate overnight.
ough into equal parts and roll into balls in your hand
sugar and Crisco. Dissolve dry yeast in the warm water. When
Soften yeast in the 1/4 cup warm water.
Combine boiling water, shortening, sugar and salt.
Cool to lukewarm and add yeast.
Stir in beaten egg.
Add dry milk.
Beat in as much flour as possible and then continue to add enough to make a soft dough, kneading 8 to 10 minutes.
Put into a large bowl that has been oiled, turning dough to coat it all over.
Cover and let rise in a warm place (85\u00b0) until doubled, about 1 to 1 1/2 hours.
ough into two equal pieces. Roll them out and put half
Mix sugar, Crisco and salt with hot water.
Set yeast aside in cup of warm water.
When yeast is ready, mix with eggs and pour into sugar and Crisco, then mix in flour and put in refrigerator at least 1 hour.
Afterward, take out and let rise and bake.
Beat water, yeast and egg. Cream the shortening, sugar and salt.
Combine together in a large mixing bowl, gradually adding flour to form a soft ball of dough.
Place in greased bowl, turning once to grease surface (dough). Cover and let rise until doubled. Turn out onto lightly floured surface. Roll until flat. Use biscuit cutter to form roll shapes.
Place in greased pans. Cover and let rise until doubled. Bake in hot 400\u00b0 oven until lightly browned. Brush tops with melted butter.
Dissolve yeast in warm water.
Add sugar, salt, egg and shortening.
Beat together.
(Electric mixer may be used.) Add 1/2 of the flour.
Beat well and then knead in the rest of the flour. Place dough in greased bowl; cover and let rise for 1 hour.
Form into rolls, bread, sweet rolls and let rise again.
Bake at 375\u00b0 for 15 to 20 minutes (rolls).
Turn out on counter and brush with melted butter at once.
Sweet rolls may be frosted with confectioners sugar frosting.
To water, add next 4 ingredients, then yeast mixture.
Stir well and add 2 cups flour; stir well.
Add shortening; stir.
Add remaining flour and knead well into a ball.
Let rise until double, knead and for crescents, take a portion of the dough and roll as for pie crust.
Cut into triangles, brush with melted butter and roll up, starting with wide side.
Place on greased sheets and let rise again until light.
Bake at 425\u00b0 for 15 to 20 minutes.
lover leaf or your favorite dinner roll.
Let rise in a