If making POTATO ROLLS: Preheat oven to 350\u00b0F.<
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
rizzle the mixture over the potato salad and stir in lightly
Place the potato in a small saucepan and
combine, water,milk, butter & instant potato flakes, heat in microwave for
nd cube a large russet potato.
Place in a pot
Nana uses potato rolls but it wasn't recognized as an ingredient, so I just put white, but either one will work. We use an 11-13 pan of corn bread also the amount didn't show up on the ingredients for some reason.
Mix it all up and put enough broth so that it's kind of sloppy. Nana said she kept adding until it shook in the pan like Jello.
Then bake at 325 and stir it half way through for an hour or an hour and a half until it's browned on top.
Peel potato and cut it up.
Boil in 5 cups of water.
Put heaping tablespoonful of shortening in bowl and add 1 cup potato water.
In separate bowl, mash potato and add 1 cup potato water. Combine contents of both bowls and add salt, sugar, egg and milk; stir.
Combine 2 cups flour with yeast.
Add to liquid and mix well.
Add 5 cups flour and knead well.
Let rise in greased bowl 1 to 1 1/2 hours.
Punch down and make rolls.
Let rolls rise 1 hour, then bake 20 minutes at 350\u00b0.
beat milk mixture into mashed potato until smooth. Stir in 1
dd enough water to cover potato.
Cook over high heat
Add sugar and salt to potato water; then add dry yeast.
Let set for a few minutes.
Add cooled shortening and mashed potato and half of the flour.
Mix in mixer on low for a few minutes. Put the batter into the rest of the flour in a pan and mix together until the dough is easy to handle.
Let dough rise until double, then knead for a few minutes.
Cut into rolls and put in two 9-inch round cake pans, greased.
Let rise.
Bake at 400\u00b0 for 20 minutes.
Slice potato rolls 3/4 of the way through. Stuff each roll with swiss cheese and ham. Continue until all 24 rolls have been stuffed. Place rolls in a 9x13 pan.
In a separate bowl, mix remaining ingredients and pour over rolls.
Bake at 350 for 15 minutes.
Note: These can be made ahead and refrigerated overnight. If you do this, skip the baking step and bake when needed.
In a bowl, mix together all ingredients except cheese slices and rolls.
Spread mixture on potato rolls.
Put a slice of cheese on top of mixture.
Wrap each roll separately in foil.
Put in a preheated 350\u00b0 oven for 15 to 20 minutes.
Makes about 8 sandwiches.
Mix sugar and Crisco.
Add potato water and mashed potatoes. Beat eggs.
Add to mixture along with the remaining ingredients. Cover with towel.
Let rise until doubled in size.
Punch down. Knead and make into rolls.
Cover rolls with butter (lightly). Cover pans with towel.
Let rise.
Bake at 350\u00b0 until golden brown.
Heat water until warm.
Add butter and milk.
Mix 2 cups of the flour with the yeast, potato flakes, sugar and salt.
Add liquid mixture.
Add eggs and mix.
Gradually work in remaining flour. Set aside to rest in buttered bowl.
Cover with cloth while rising. When dough is double in size, punch down and let rise again until doubled.
Punch down a second time and shape into desired size rolls.
Let rolls rise a little before baking at 425\u00b0 for 10 minutes or until light brown.
he pan and let the rolls rise for about 1 hour
While sweet potato is still warm, add shortening
Mix shortening, sugar, potato, 2 cups flour and scalded milk. Add beaten eggs, salt and yeast dissolved in warm water.
Mix well; let rise 2 hours.
Add 6 cups flour (or enough to make a stiff batter); let rise 1 1/2 hours.
Make into rolls; let rise 1 1/2 hours more.
Bake about 20 minutes at 350\u00b0.
Makes approximately 3 to 4 dozen.
Cook potato in water until tender; drain,