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1. Mix sugar, mace, salt,
yeast, and 2 cups all purpose flour together.
2. Heat margarine or butter and
potato water until hot to touch (125 - 130 degrees).
3. Combine dry ingredients
(step 1), liquid, (step 2), and mashed potatoes. Blend with mixer.
4. Add eggs and mix.
5. Blend in 3 cups bread flour
gradually. Use mixer at first but will have to use sturdy spoon toward
end.
6. Cover with damp cloth and
let rise one hour in warm area.
7. Knead in 1/2 to 1 cup flour
until dough is manageable (dough will be sticky). This should take about
l0 minutes.
8. Roll out 1/2" to
3/4" thick and cut with 2" cutter.
Should yield 45 to 50 per batch.
9. Let rise 2 to 3 hours on
aluminum foil sheets in warm area. Slide foil onto cookie sheet and bake
at 325 degrees 10 to 15 minutes. Rolls should be lightly browned. Brush
with melted butter or margarine immediately as they come out of oven.
Cool. May bag and freeze one layer at a time.
Freeze very well and keep up to
one month. Day of use, thaw rolls and reheat at 350 degrees about 3
minutes.
AHNOOSH!
AHNOOSH!
From Josh and Dan Gough |