5 c. milk
1 c. shortening
1/4 c. potato flakes
5 Tbsp. yeast
1 c. lukewarm water
1 c. sugar
4 Tbsp. salt
all-purpose flour (amount varies)
Scald milk. While hot, add shortening and potato flakes. In
another bowl, add yeast to lukewarm water. In another bowl mix
sugar, eggs, and salt. Let milk cool to lukewarm and add all
ingredients but flour. Beat ingredients with mixer, adding enough
flour to make batter thick. Keep beating with mixer until smooth.
Once smooth, let the mixture rise to the top of the pan. Add more
flour to make a soft dough and knead. Transfer to a large
container, add a little oil to keep it soft on top and let it rise
again to top of pan.
For Parker House rolls, roll to desired thickness, add butter on
top, fold over and pinch; let rise again. Bake at 350 until golden
For cinnamon buns - roll thick, brush top with butter, sprinkle with
brown sugar, and raisins; roll up and pinch edges; let rise again.
Bake at 350; then add icing.
For pizza crust - roll to desired thickness and bake at 350.
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