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Listed in: VINTAGE - FLEISHMANN'S YEAST / Rolls and Biscuit
Enough for Forty-five (45) Biscuits
1 cake Fleischmann's Yeast
1 pint milk
1 quart flour
1 egg
1 tablespoonful granulated sugar
1 quart mashed potatoes
1/2 teaspoonful salt
Butter (size of an egg)
Bake and mash six large potatoes, enough to make one quart, place in bowl, add salt, sugar and butter.
Take a cupful of the milk, heat till lukewarm, dissolve yeast cake in it, and add enough flour to make a sponge—about one cup. Set sponge aside in warm place, free from draft, to rise.
Bring balance of the milk to boiling point and then add it to bowl containing the potatoes, salt, sugar and butter.
When sponge has risen and dropped back, add it to bowl containing the other materials, also add the egg well beaten, remainder of flour and mix all together thoroughly.
Let rise in a warm place. Butter a baking sheet and drop the mixture from a tablespoon, as the dough should not be handled. Let rise again and bake from fifteen to twenty minutes.
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Great recipes; much like my grandmother used to make. Left by: Jean Pearce (26 Dec 2010)
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