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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | dry yeast active |
| 1/4 Tasse | water warm |
| 1/2 Tasse | Pillsbury mashed potato flakes |
| 1/4 Tasse | Butter or shortening |
| 1 Esslöffel | sugar |
| 2 Teelöffel | salt |
| 1/8 Teelöffel | cayenne pepper |
| 3/4 Tasse | water boiling |
| 3/4 Tasse | milk evaporated |
| 1 1/2 Tasse | cheddar cheese shredded |
| 1 | egg |
| 3 Tasse | All purpose flour; (up to 31/4) |
| 1/2 Tasse | Butter melted |
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Soften yeast in warm water. In mixing bowl, combine potato flakes, butter, sugar, salt, cayenne pepper and boiling water. Add evaporated milk; cool to lukewarm. Blend in 1 cup cheese, egg and yeast. Gradually add flour to form a soft dough, beating well after each addition. Cover; let rise in warm place until light, 1 to 11/2 hours.
Beat down dough, using 30 to 40 strokes. Fill 24 well-greased muffin cups half full. Cover; let rise again in warm place until light, 45 to 60 minutes. Combine melted butter and 1/2 cup cheese. Spoon mixture over rolls. Bake at 375 degrees for 20 to 25 minutes, until golden brown. Yield: 24
because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.
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