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Suggest a better descriptionDissolve yeast in 100-110 degree water. Add 1 teaspoon sugar to yeast. Let set to proof. In a blender combine butter, sugar, salt, potatoes and potatoe water. Let mixture cool, add eggs and blenderize. Pour into an xlarge mixing bowl. Sift in enough flour to make a stiff dough, approximately 5 pounds of flour minus 3 cups. Turn out on a lightly floured board and knead well. Put dough into a greased bowl. Grease top of dough and cover tightly with plastic wrap. Put in refrigerator until ready to use. When needed, form in desired shape and place on greased pan, or in muffin pan, and put in a warm place until double in size, 1-2 hours. Brush with melted butter and bake in a 375-400 degree oven for 15-20 minutes.
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Serving Size: 1 (3208g) | ||
Recipe Makes: 1 | ||
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Calories: 2455 | ||
Calories from Fat: 2254 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 250.5g | 334 % | |
Saturated Fat 158g | 790 % | |
Monounsaturated Fat 65.1g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 665.4mg | 205 % | |
Sodium 85870.3mg | 2961 % | |
Potassium 1324.7mg | 35 % | |
Total Carbohydrate 52.8g | 16 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 38.5g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2455
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