Comments on: Requisites for Managerial Homemaking: Meals http://vaughnshire.com/2006/09/27/requisites-for-managerial-homemaking-meals/ A multi-generational vision for advancing the Kingdom of Christ Thu, 04 Dec 2008 22:02:06 +0000 http://wordpress.org/?v=2.2.1 By: Bethany http://vaughnshire.com/2006/09/27/requisites-for-managerial-homemaking-meals/#comment-592 Bethany Fri, 29 Sep 2006 03:16:35 +0000 http://vaughnshire.com/2006/09/27/requisites-for-managerial-homemaking-meals/#comment-592 excellent ... we will have to try that! Thanks so much excellent … we will have to try that! Thanks so much

]]> By: Charlotte http://vaughnshire.com/2006/09/27/requisites-for-managerial-homemaking-meals/#comment-591 Charlotte Thu, 28 Sep 2006 22:57:33 +0000 http://vaughnshire.com/2006/09/27/requisites-for-managerial-homemaking-meals/#comment-591 Dear Bethany, Here is a GREAT roll recipe. This makes it possible to have whole wheat rolls every night of the week if you want. I make this dough 1 time per week, and i can throw it together now in about 20 minutes. I use instant potatoes and all whole wheat flour. My family loves these and they are a fall and winter favorite. Let me know if you make them, and what you think. Potato Refrigerator Dough 2 packages (5 tsp.) active dry or fast-acting yeast* 1 1/2 cup warm (105-115° F.) water 1 cup lukewarm (95-105° F.) mashed potatoes** 2/3 cup granulated sugar 2/3 cup shortening 2 large eggs 1 1/2 tsp. salt 5 to 6 cups flour **May be made from 1 1/3 cups boiling water and 1 cup instant potatoes. Cool to 105° F. before adding to the yeast mixture. 1. Combine the dissolved yeast and remaining 1 cup water or the fast-rising yeast with all the water and remaining ingredients except the flour. 2. Mix in 3 1/2 cups of the flour with an electric mixer or beating by hand. Beat for 3 minutes. 3. Mix in additional flour with dough hooks or by hand until the dough forms a rough dough ball. 4. Turn onto a floured counter and knead by hand or with the mixer's dough hooks until smooth and elastic - about 5 to 8 minutes. 5. Place in a greased or sprayed bowl, turning dough so greased side is up. 6. Cover bowl with sealing lid or plastic wrap. 7. Place in the refrigerator. Punch down when doubled (about 30 minutes for fast-acting, 45 minutes to an hour for active dry yeast). 8. Keep dough refrigerated for up to 6 days, punching down if doubled in size. (By days 5 and 6, this is a sour dough) 9. About two hours before baking, shape dough into desired rolls, loaves or braids 10. Place in greased pans and cover with sprayed or greased plastic wrap. Let rise until doubled, about 1 ½ hours. 11. Bake at 375° F. according to directions for type of roll or loaf prepared. Dear Bethany,
Here is a GREAT roll recipe. This makes it possible to have whole wheat rolls every night of the week if you want. I make this dough 1 time per week, and i can throw it together now in about 20 minutes. I use instant potatoes and all whole wheat flour. My family loves these and they are a fall and winter favorite. Let me know if you make them, and what you think.
Potato Refrigerator Dough
2 packages (5 tsp.) active dry or fast-acting yeast*
1 1/2 cup warm (105-115° F.) water
1 cup lukewarm (95-105° F.) mashed potatoes**
2/3 cup granulated sugar
2/3 cup shortening
2 large eggs
1 1/2 tsp. salt
5 to 6 cups flour
**May be made from 1 1/3 cups boiling water and 1 cup instant potatoes. Cool to 105° F. before adding to the yeast mixture.

1. Combine the dissolved yeast and remaining 1 cup water or the fast-rising yeast with all the water and remaining ingredients except the flour.
2. Mix in 3 1/2 cups of the flour with an electric mixer or beating by hand. Beat for 3 minutes.
3. Mix in additional flour with dough hooks or by hand until the dough forms a rough dough ball.
4. Turn onto a floured counter and knead by hand or with the mixer’s dough hooks until smooth and elastic - about 5 to 8 minutes.
5. Place in a greased or sprayed bowl, turning dough so greased side is up.
6. Cover bowl with sealing lid or plastic wrap.
7. Place in the refrigerator. Punch down when doubled (about 30 minutes for fast-acting, 45 minutes to an hour for active dry yeast).
8. Keep dough refrigerated for up to 6 days, punching down if doubled in size. (By days 5 and 6, this is a sour dough)
9. About two hours before baking, shape dough into desired rolls, loaves or braids
10. Place in greased pans and cover with sprayed or greased plastic wrap. Let rise until doubled, about 1 ½ hours.
11. Bake at 375° F. according to directions for type of roll or loaf prepared.

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