Dissolve the yeast in luke warm after enough to cover. I usually double the recipe or make it 1 1/2 times. If you have any potato water, use it. Sometimes I cook a potato or two and cut them up and mash them to use with the water. Put your milk to heat, add the sugar, butter and salt. When milk mixture becomes lukewarm add the yeast which has been dissolved in warm water with a Tablespoon of sugar/ Pour this mixture into the flour and stir. You may need to add more water. I don’t know how much potato water I use but 2 c. milk, diluted with potato water. Don’t have the dough stiff. Rolls are lighter if the dough isn’t stiff. Mix it with your spoon, then your hand rotating the pan as you work. Sometimes when necessary I add a little more flour keeping the pan as clean (not sticky) as possible. Butter the pan to let it rise. Let it raise three times in bulk. Mix it down, take portions and toll out on a floured board, about 2/3 inch thick. Spread butter, cut, and fold in half. Let rise and bake at 400.
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|Serving Size: 1 Serving (1021g)|
|Recipe Makes: Servings|
|Calories from Fat: 419 (11%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 122mg||38 %|
|Sodium 14288.2mg||493 %|
|Potassium 204.5mg||5 %|
|Total Carbohydrate 905g||266 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 902.7g|
|Protein 2.8g||4 %|
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Calories per serving: 3920
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