*  Exported from  MasterCook  *
 
                              SOURDOUGH ROLLS
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Potato -- (1 med.) diced
      1/2   c            Water -- boiling
    2       tb           Sugar
      1/2   ts           Salt
      3/4   ts           Yeast -- dry
    2       tb           Water -- very warm
      1/2   c            Milk -- undiluted evaporated
      1/2   c            Water
    1       tb           Sugar
    1       tb           Salt
    2       tb           Butter -- melted
    4       c            Flour -- all-purpose
 
       Combine potato and 1/2 cup boiling water. Cover
   and cook over low heat until potato is tender. Mash
   undrained potato. Add 2 tbls. sugar and 1/2 tsp salt;
   blend. Cool  to lukewarm. Meanwhile, dissolve yeast in
   2 tbls. very warm water. Add to potato mixture and
   blend. Cover, and let stand in warm place for about 24
   hours.
       Scald evaporated milk and 1/2 cup water. Add 1
   tbls. sugar, 1 tbls. salt, and 2 tbls. melted butter;
   stis untilsugar dissolves. Cool to lukewarm. Add
   potato-yeast mixture; blend. Gradually add 3 1/4 cups
   flour, mixing until smooth. Turn into greased bowl.
   Cover and let rise in warm place overnight, or until
   double in bulk. Add remaining3/4 cup flour; mix well.
   Knead on floured surface untill smooth. Shape into 36
   rolls. Place on greased baking sheets and brush with
   melted shortening. Cover with damp towel. Let rise
   until double in size. Bake at 400 deg. for 15 to 18
   minutes.
  
 
 
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