TZUTC: -0800   
   MSGID: 35541.fidonet_cooking@1:105/500 2ddd4070   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Refrigerator Potato Rolls   
    Categories: Rolls   
         Yield: 60 Rolls   
       
     1 1/2 c  Mashed potatoes;   
              - instant is fine   
     2 1/4 c  Water; warm   
         1 c  Butter; soft   
         3    Eggs   
         5 ts Active dry yeast   
         1 c  Sugar   
         2 ts Salt   
    10 1/2 c  Flour; up to 11 c,   
              - adjust as needed   
       
     Take warm mashed potatoes, mix with water, butter and eggs.   
        
     In a large, separate bowl, combine 5 cups of flour, salt, sugar, and   
     yeast. Stir, then add the potato mixture.   
        
     Add remaining flour, stirring continuously; the goal is a very soft,   
     loose, shaggy dough, if the dough is too firm after blending   
     ingredients, add a quantity of milk or more water until the desired   
     consistency is achieved.   
        
     Cover, and refrigerate for a minimum of 8 hours (or overnight).   
        
     Size and shape rolls, in balls of about 1" in diameter; set them on a   
     greased pan (or five) to proof.   
        
     While the rolls are proofing, preheat the oven to 350?F.   
        
     Bake until lightly browned, 15 to 18 minutes.   
        
     Notes:   
        
     This recipe needs a significant amount of time to rise, because it   
     has such a large sugar content, and it's kept cold to avoid the yeast   
     consuming all of the sugars present at once. This recipe produces   
     somewhere above 56 rolls, and is great to prepare for an event.   
        
     Recipe by Navybear   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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