| Prep Time: | 2.5 hours |
| Cook Time: | 20 minutes |
Ingredients:
| Amount | Ingredient |
|---|
| 1 | medium potato |
| 1 pkg | rapid rise yeast |
| 1 tsp | white sugar |
| .75 cup | butter |
| 2 | eggs |
| .75 cup | sugar |
| 1 tsp | salt |
| 6 cups | flour |
Recipe:
- Boil potato in 2 cups water. (Save the water)
- Cream together butter and sugar.
- Add yeast and 1 tsp. sugar and luke warm potato.
- Combine creamed butter and yeast mixture with flour.
- Mix until smooth. (Will make a sticky consistency.)
- Grease bowl, place dough in, refridgerate for 2 hours.
- Form into rolls.
a. Dinner - 3 small balls into the bottom of a muffin tin.
b. Breakfast - Roll on floured surface, brush with melted butter, cinnamon + brown sugar, and pecans
- Bake at 350 F for 20 minutes