Aunt Doris Potato Rolls Food

AUNTIE DORIS'S PEACH JAM

Steps:

• Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
• The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
• While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

AUNT DORIS' POTATO ROLLS

Steps:

• Soften active dry yeast in warm water or compressed yeast cake in lukewarm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool until lukewarm. Add softened yeast and egg. Stir in 2 cups of flour and beat well. Stir in remaining flour or enough to make a soft dough. Knead on lightly floured surface until smooth and elastic (6 to 8 minutes). Place in lightly greased bowl; cover and let double in size in a warm place. Punch down, shape into rolls on a greased cookie sheet. Let double in size. Bake in hot 400 degree oven for 10 to 12 minutes.

MY AUNT RUBY'S HOT ROLLS

Steps:

• Combine milk, margarine, sugar, salt, potatoes, let cool and add yeast, then eggs. Add flour a cup at atime for easy mixing. Mix with hands or big heavy duty spoon till there are no lumps and the dough is pliable but not too flimsy. Cover the dough ball with oil (about a spoon full) like you would a pizza dough and let set 1 hour or until almost doubled in size. Knead for a few minutes, Sprinkle flour on your rolling out surface and roll out about ½ inch thick and cut with jar lid or biscuit cutter. Melt a little margarine and dab the tops lightly and let raise for about 3 hours. Bake at 350-375 for 16-20 minutes or until they are browned. You can also leave in the fridge overnight and roll out the next day.