Potato dough is a type of bread dough that contains mashed potatoes. It is typically used to make rolls or buns, and can also be used to make pizza crust or pie crust. The dough is generally made with all-purpose flour, butter, milk, and salt, and the potatoes can be either fresh or instant mashed potatoes.
IN A MEDIUM BOWL, COMBINE YEAST AND WATER.
IN A LARGE BOWL, COMBINE MILK,POTATOES, MARGARINE, BUTTER, AND SUGAR.
LET COOL TO LUKEWARM, THEN ADDYEAST MIXTURE AND 1/3 OF THE FLOUR.
LET STAND FOR 20 MINUTES OR UNTILBUBBLES FORM.
ADD EGGS, SALT, AND REMAINING FLOUR.
DOUGH SHOULD BE SOFT.
TURN OUT ONTO A FLOURED SURFACE.
KNEAD UNTIL SATINY, ADDING MORE FLOUR ASNEEDED TO KEEP DOUGH FROM STICKING.
PLACE IN A GREASED BOWL TURNING TOCOAT.
LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE.
SHAPE INTO ROLLS ANDBAKE ACCORDING TO INDIVUAL DIRECTIONS OR FORM INTO BALLS ABOUT THE SIZE OFOF A GOLF BALL AND DIP IN MELTED MARGARINE.
PLACE SIDES TOUCHING IN A 9 X13 BAKING PAN.
BAKE AT 350 DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN INCOLOR.
COOL IN THE PAN OR TURN OUT ONTO CLEAN SURFACE.
Ingredients
Directions
IN A MEDIUM BOWL, COMBINE YEAST AND WATER.
IN A LARGE BOWL, COMBINE MILK,POTATOES, MARGARINE, BUTTER, AND SUGAR.
LET COOL TO LUKEWARM, THEN ADDYEAST MIXTURE AND 1/3 OF THE FLOUR.
LET STAND FOR 20 MINUTES OR UNTILBUBBLES FORM.
ADD EGGS, SALT, AND REMAINING FLOUR.
DOUGH SHOULD BE SOFT.
TURN OUT ONTO A FLOURED SURFACE.
KNEAD UNTIL SATINY, ADDING MORE FLOUR ASNEEDED TO KEEP DOUGH FROM STICKING.
PLACE IN A GREASED BOWL TURNING TOCOAT.
LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE.
SHAPE INTO ROLLS ANDBAKE ACCORDING TO INDIVUAL DIRECTIONS OR FORM INTO BALLS ABOUT THE SIZE OFOF A GOLF BALL AND DIP IN MELTED MARGARINE.
PLACE SIDES TOUCHING IN A 9 X13 BAKING PAN.
BAKE AT 350 DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN INCOLOR.
COOL IN THE PAN OR TURN OUT ONTO CLEAN SURFACE.
