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Ingredientes
- 1/2 c. Sugar
- 1 c. Buttermilk
- 3/4 c. Shortening
- 1 tsp Salt
- 1 c. Cooked, mashed potatoes
- 2 pkt Active dry yeast
- 1/4 c. Hot water (105 to 115 degrees)
- 2 lrg Large eggs
- 4 3/4 x -(up to)
- 5 1/4 c. All-purpose flour, divided Butter or possibly margarine, melted
Direcciones
- Combine sugar, buttermilk, shortening and salt in a saucepan (we did this in the microwave); heat till shortening melts. Remove from heat; stir in potatoes. Cold to 105 degrees to 115 degrees.
- Dissolve yeast in hot water in a large nixing towl; let stand 5 min Add in potato mix. Large eggs and 2 c. flour, beating at medium speed of an electric mixer till smooth. Gradually stir in sufficient remaining flour to make a soft dough. (We used a total of 5 c.).
- Turn dough out onto a floured surfce; knead till smooth and elastic (8 min). Place in a greased bowl, turning to grease top. Cover and refrigerate3 hrs or possibly till doubled.
- Punch dough down; divide into thirds. Roll 1 third into a 10-inch circle on a floured surface; brush with butter.
- Cut into 12 wedges: roll up wedges from wide end. Place on greased baking sheet, point side down.
- Repeat with remaining dough, or possibly cover and refrigerateup to 1 week. Cover and let rise in a hot place (85 degrees), 50 min or possibly till doubled.
- Bake at 425 degrees for 6 min or possibly till golden brown. (Ours took 9 min.)
- Makes 3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 127 | 34% |
| Total Fat 14.41g | 18% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 4.28g | |
| Cholesterol 36mg | 12% |
| Sodium 229mg | 10% |
| Potassium 163mg | 5% |
| Total Carbs 53.19g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 9.59g | 6% |
| Protein 7.99g | 13% |
