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Enjoy this recipe from Grandma's Best Comfort Foods.
Submitted by: Becky Myers from Ashland, OH
2 baking potatoes, peeled and quartered
2/3 c. shortening
2/3 c. sugar
2 eggs, beaten
2-1/2 t. active dry yeast
1 t. salt
7 c. all-purpose flour
In a saucepan over high heat, cover potatoes generously with water. Bring to a boil; cook until potatoes are tender. Drain, reserving 2 cups cooking water; mash potatoes. In a large bowl, combine one cup potatoes, reserved water and remaining ingredients except flour. Stir in flour by cupfuls until dough forms; knead dough until soft. Cover and let dough rise until doubled. Roll out dough on a floured surface; cut dough with a biscuit cutter. Place on parchment paper-lined baking sheets; let rise again. Bake at 350 degrees for about 12 to 15 minutes, until golden. Makes 3 dozen. | |
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In a saucepan over high heat, cover potatoes generously with water. Bring to a boil; cook until potatoes are tender. Drain, reserving 2 cups cooking water; mash potatoes. In a large bowl, combine one cup potatoes, reserved water and remaining ingredients except flour. Stir in flour by cupfuls until dough forms; knead dough until soft. Cover and let dough rise until doubled. Roll out dough on a floured surface; cut dough with a biscuit cutter. Place on parchment paper-lined baking sheets; let rise again. Bake at 350 degrees for about 12 to 15 minutes, until golden. Makes 3 dozen. |
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