Freshly Riced Granny White

Freshly Riced Granny White

Ingredients:
1 cup freshly cooked and riced potatoes
1 cake (or 1 pkg) yeast
1/2 cup warm water
1/2 cup lard or shortening
1 cup milk
3 beaten eggs
3/4 cup sugar
2 tsp salt
5 cups flour, sifted before measuring

Directions:
fresh oranges, segmented
brown sugar
Proof yeast in warm water. Place in separate bowl the shortening.
Scald and pour over it the milk.
Stir until shortening has melted. When mixture reaches about 85
F, add the dissolved yeast and the riced potatoes. Add eggs, sugar
and salt. Beat well.
Add 4 cups of the flour and beat the batter thoroughly. Stir or
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Granny White
knead in the remaining flour.
Shape into bite−sized rolls. In the center of each roll, embed a
section of fresh orange which has been rolled in brown sugar.
Bake in a preheated 400 F oven 8−10 minutes. Glaze with a mixture
of equal parts of sugar, water, and Cointreau.
Rolls may be made without the orange pieces.
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Granny White
Rosca De Reyes
(King's Round Loaf −− Exclusively for January 6)