1 package active dry yeast
1/2 cup water,warm(105-115'f.)
1 cup milk,scalded
1 cup potatoes,mashed
2/3 cup vegetable shortening
2 tsp salt
2 eggs,well beaten
8 cup flour,all-purpose
1 butter,melted
Directions
1. Soften yeast in water.
2. Place potatoes, sugar, shortening and salt in large bowl; stir in
scalded milk.
3. Let cool to lukewarm; add eggs and yeast; mixing well.
4. Sift about 6 cups flour into mixture; stir until dough is stiff
enough to knead.
5. Turn out onto lightly floured surface; knead, gradually adding
flour until dough doesn't stick to hands and is smooth and elastic.
6. Shape dough into ball; place in greased bowl; turning dough to
bring greased surface to top.
7. Cover with towel; let stand in warm, draft-free place until
doubled.
8. Shape dough into rolls; place in greased muffin cups and let rise
until double.
9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.
10. Brush tops with melted butter.
NOTE: For interesting variations, use mashed sweet potatoes or squash
instead of regularpotatoes.
Servings: 72 servings
A.c.'s Potato Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Potato; Vegetable
The History of Recipes
Food historians have found proof that recipes existed back into distant history, in truth as far back into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these old cook books were just primitive hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into starters, main meal and desserts, a style of dining still practiced today. Aspicius informs us how the ancient cooks used many different herbs, including some that we all recognise for example basil, mint and parsley. As our culinary historical trip moves on a few more years there are a couple of interesting cookery books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is popular today, but instead accounts of the types of food prepared for the nobility of those days. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including basil and coriander. The introduction of these new foods and spices was responsible for an explosion in books on cooking, many of which are now in private cookery archives. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic banquets, and because of this the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording the recipes of their peers. By the arrival of the 1900s, recipe publications are increasing in popularity due to higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this A.c.'s Potato Rolls recipe.
