The 2024 Season runs May 2 through Nov 9 Fall Openings
1 pkg. active dry yeast
½ c. warm water
1 c. mashed potatoes
1 c. milk, scalded & cooled
2/3 c. lard
2 eggs, beaten
½ c. sugar
1½ tsp. salt
7½ c. flour
Dissolve yeast in ½ cup warm water and set aside. Mix together potatoes, milk and vegetable shortening. Add yeast mixture and eggs to sugar and salt; mix well. Add potato mixture and 2½ cups flour, mixing thoroughly. Add enough flour to stiffen, mixing well. (Dough should be less stiff than bread and less kneading is required.) Turn onto lightly floured board and knead. Place dough in lightly greased bowl. Grease top of dough and cover with waxed paper. Let rise in warm place (80º to 85º) until double in size, about 1 to 1½ hours. Punch down; let rise again for 30 to 40 minutes until nearly doubled. (If desired, omit second rising to save time.) Don’t punch down again, but immediately begin making rolls about 2½ inches in diameter. Space 2 inches apart on greased cookie sheets for separate rolls. Cover and let rise until not quite double. Bake at 350º for 10 to 15 minutes. Makes 3 dozen rolls.
If desired, rolls can be baked in a greased round 9” pan for pull apart rolls. Cover and let rise until not quite double. Bake at 350º for 20 to 25 minutes.
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