36 KATE AITKEN'S CANADIAN COOK BOOK

HOMEMADE BUNS

Temperature: 400°F. Time: 15-20 minutes
4 cups mashed potatoes 1 cup hot milk
1 cup potato water (lukewarm) 1 teaspoon salt
1 cake compressed yeast 1 tablespoon sugar
4 cups sifted all-purpose 2 tablespoons shortening
flour 1 egg, well beaten

Cook, drain and mash 6 large potatoes, saving the potato
water. Soften the yeast in 1 cup of the lukewarm potato water;
add | cup of the flour. Beat till smooth; let rise in a warm place
until light (about 1 hour). Combine the hot milk, mashed pota-
toes, salt, sugar, shortening and well beaten egg; mix with the
sponge; add the remaining 3 cups of flour, cup by cup. Cover;
let rise till light (about 1 hour). Have ready 2 oiled cookie sheets;
drop spoonfuls of the batter on the sheets about 2” apart (do not
handle the batter). Let rise until light; bake in a hot oven for 15
to 20 minutes. Yield: 45 buns. Even the crumbs are delicious!

REFRIGERATOR ROLLS

Temperature: 375°F. Time: 20-25 minutes
1 cake compressed yeast 1 teaspoon salt
14 cup lukewarm water 1 teaspoon grated lemon rind
1 cup milk 1 egg, well beaten
14 cup melted shortening 3-31% cups sifted all-
14 cup corn syrup or white sugar purpose flour

Crumble the yeast into the lukewarm water. Measure the
milk, melted shortening, corn syrup or sugar, salt and lemon rind
into a bowl; heat to lukewarm. Add the dissolved yeast and the
well beaten egg; beat well. Add 1 cup of the flour; blend with the
dover beater; add the second cup of flour and again beat. Beat in
the remainder of the flour with a spoon. Turn on a floured board
and knead lightly; turn into an oiled bowl, cover tightly with
waxed paper and place in the refrigerator. When ready to use,
turn the dough out on a floured board; knead lightly, then roll to
about 14” thickness. Cut with a 214” cutter; place the rolls on an
oiled cookie sheet. Let rise till light, about 1 hour; bake in a
moderate oven till golden brown. Five minutes before taking from
the oven brush the rolls with a mixture of 1 egg yolk beaten lightly
with 14 cup cold water; return to the oven to glaze. Yield: 24 rolls.

Nore To Brives: This dough will keep for a week. If it rises
in the refrigerator don’t worry; the gas bubbles can be punched down
quite easily. Keep the bowl tightly covered.