- Makes 30 rolls.
- 1 pkg. active dry yeast
- 1/2 cup water
- 3/4 cup sugar
- 1 cup warm water
- 3 Tablespoons instant potato flakes
Dissolve yeast in 1/2 cup warm water and set aside. Mix sugar and potato flakes in dish and add 1 cup warm water and stir. Combine yeast with the sugar mixture and leave at room temperature all day. The initial starter stays in the refrigerator for 3-5 days. Then take out of refrigerator and feed starter.
Morning: Mix 3/4 cup sugar with 3 tablespoons of instant potato flakes and mix well. Add 1 cup warm water. Add to your starter. Mix and put in glass jar with a hole punched in the lid to breathe and let stand all day in warm area to sour.
Night: Stir starter well and then take out 1 cup of starter. Place the rest back in the refrigerator in the covered jar. This stays in the refrigerator 3-5 days when you will feed it again to make more bread.
1. After removing 1 cup starter, set aside, while mixing the following: 1/2 cup sugar, 1 teaspoon salt, 6 cups Pillsbury bread flour.
2. Add to dry ingredients: 1/3 cup Mazola corn oil, 1 cup starter, 1-1/2 cups warm water. Mix well using wooden spoon.
3. Put dough in a very large plastic container sprayed with cooking spray. Turn dough over and cover with towel. (I use a large plastic ice cream bucket with lid and that works wonderfully.) Let stand overnight (12 hours) in a warm place.
Next morning: Punch down lightly on a floured surface. Divide dough into three parts. Stretch or roll each section of bread on floured surface and roll from shortest end. Pinch off 10 pieces from each roll. Shape each piece into a ball pulling edges under to make a smooth top and place in pan (about 20 will fit in a 9×13-inch pan or 9-10 in 9-inch round pan). Brush lightly with melted margarine. Place in warm spot and let rise 6-8 hours covered with a towel.
Night: Remove towel and bake in preheated oven for 25-30 minutes at 325° until golden brown. Remove from oven and brush with melted margarine.