(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.




Yields 24 To 30 Rolls

• 1 pint milk
• 1/2 cup (1 stick) unsalted butter, softened
• 12 cup sugar
• 3/4 teaspoon salt
• 1/2 cup boiled potato, mashed
• 1 cake or package dry yeast
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 6-6 1/2 cups all-purpose flour
• 1-2 teaspoons softened butter to spread over dough
• 1 stick butter for dipping rolls
• 1/2 cup sugar (optional) for dipping rolls

• Pour milk into saucepan. Bring milk to boiling point then cool and skim surface.

• In mixing bowl, cream butter, sugar, and salt, and then add mashed potato.

• In a separate bowl, dissolve yeast in 1 cup of the cooled milk and stir in baking powder and baking soda. Add rest of milk and stir to combine.

• Pour milk into creamed butter mixture and blend well.

• Mix in enough flour (6-6 1/2 cups) to make a stiff dough.

• Put dough in large bowl. Spread thin film of softened butter over top of dough, cover bowl with plastic wrap, and refrigerate at least 4 hours or up to 5 days.

• To bake: Grease 2-inch muffin tins. Knead dough well on floured surface, approximately 5 minutes.

• Pull off amount of dough to make a nickel-sized ball; dip top in melted butter and then in sugar (optional). Put 3 balls in each greased 2-inch muffin tin cup.

• Cover tins loosely with wax paper and let stand 2 1/2 hours before baking. (You can make these earlier, refrigerate, then remove, and let stand 2 1/2 hours.) Preheat oven to 425 °F.

• Bake 7 to 8 minutes or until golden brown.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages