Categories: Bread

Ingredients

• 1 1/2 c. of scalded milk or 1 can evaporated milk
• 1 1/2 c. water (use hot water if using evaporated milk)
• 1/2 c. sugar
• 1 T. yeast
• 2 eggs
• 1/2 c. soft butter, not melted
• 2 1/2 t. salt if using salted butter, 1 T. if using unsalted.
• 1 c. whole wheat pastry flour
• 1/2 c. potato flour
• unbleached white flour

Directions

1. Place milk, water, and sugar in mixing bowl.

2. Make sure the liquid is luke warm, but not hot.

3. Sprinkle on the yeast and let dissolve and bubble slightly (you will know the yeast is working if you see it bubbling).

4. Add three cups flour, beat a little, add eggs, salt, butter and beat well.

5. Add enough flour to make a soft, but not to sticky dough. If you poke the dough it should not feel dry, but also not stick too your finger. Put only small amounts of flour in at a time towards the end. When it begins to clean the side of the bowl, stop adding flour and try the poke test.

6. Use the dough hook to knead for 3-5 minutes.

7. Put some oil in bottom of a glass or ceramic bowl, add dough and turn to coat with oil. Cover with a clean cloth. Let rise till doubles.

8. Form dough into little buns, cinnamon rolls, pecan rolls, etc. and place on greased cookie sheet.

9. Let rise again (cover gently with saran wrap) about 30 minutes.

10. Bake at 370 degrees till very light brown, apx. 15 minutes.

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