*  Exported from  MasterCook II  *
 
                        Potato Icebox Rolls  (1954)
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Rolls/Bisc.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         baking potatoes -- peeled and diced
    1      package       active dry yeast
      1/2  cup           water -- warmed
    1      cup           milk -- warmed
      1/2  cup           shortening
    2      large         eggs
      1/3  cup           sugar
    1 1/2  teaspoons     salt
    4      cups          all-purpose flour
    1 1/2  cups          all-purpose flour
 
 1- Place 3/4 pound baking potatoes peeled and diced and enough water to 
 cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover 
 and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food 
 mill or seive.
 
 2- Dissolve 1 pkg. active dry yeast in 1/2 cup  warm water ( 105 degrees F 
 to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and 
 1/2 cup vegetable shortening in small saucepan over medium heat until 
 bubbles form around edge of pan, remove from heat. Cool slightly.
 
 3- Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in  mixer bowl 
 at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat 
 until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1 
 1/2 cups more flour with wooden spoon.
 
 4- Turn dough onto floured surface and knead 8 to 10 minutes until smooth 
 and elastic, kneading in 1/2 to 1 cup flour if needed. Place dough in 
 large greased bowl turning to coat top. Cover dough with heavy plate or 
 plastic wrap and  refrigerate overnight or up to 48 hours.
 
 5- About 2 1/2 hours before baking time, punch down dough. Grease 3 dozen 
 2 1/2-inch muffin pan cups  or 3 cookie sheets. Divide dough into 36 equal 
 pieces; roll each piece into a ball and place each into prepared 
 muffin-pan or on cookie sheets. Cover with clean kitchen towels and let 
 rise in warm draft-free place until doubled in size 2 to 2 1/2 hours.
 
 6- Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden 
 brown.
 
 NOTES: Per serving; One roll 135 calories, 4.5g fat, 29g carb.
 
                    - - - - - - - - - - - - - - - - - -