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
Transcribed cooking instructions as a concept can be found far back into the far past, certainly as far back into recorded history as early Egypt, and maybe further still. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius recounts how the chefs of Roman times made use of many different aromatic flavours, including a few you will know such as bay, fennel and dill. As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the 14th Century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared for the nobility of that period. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including basil and rosemary. These new culinary innovations created a surge in books on cooking, most of which are kept safe in private cookery archives. By the time we get to the 20th century, cooking books were highly popular mostly due to more people being able to read, people having more free time and having more money to spend. The arrival of television brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this A.c.'s Potato Rolls recipe.
