|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cooking oil||4 Tablespoon|
|Cooked riced potato||1 1⁄2 Cup (24 tbs) (Use Warm)|
|Non fat dry milk solids||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||5 Cup (80 tbs)|
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for 10 minutes; then stir until dissolved.
Into large bowl of electric mixer put the eggs, sugar, salt, 1/3i cup oil, potato, milk, and yeast mixture.
Beat at low speed until well blended. (Or beat with rotary beater.)
Gradually add 2 cups flour and beat well.
Add remaining 2 1/2 to 3 cups flour by hand.
Mix until the dough forms a ball away from the sides of the bowl.
Let rise until double in size.
Roll out on a floured board until about 1 1/2 inches thick.
Cut with floured 2 1/4-inch biscuit cutter.
Roll edges lightly in oil and put into baking pan (13 x 9 x 2 inches).
Allow to rise again.
Bake in preheated hot oven (400°F.) for about 25 minutes.
Makes about 20.