Grannie Frannie's Cookbook

2 1/2 C lukewarm liquid (water, milk)

3 T sugar

1 T salt

2 T shortening

1/2 C potato buds (flakes/pearls)

1/4 C wheat germ

1/4 C whole wheat flour

1 C bread flour

5 1/2 - 6 1/4 C all-purpose flour

2 pkg yeast (4 1/2 tsp)

In a large mixing bowl, combine sugar, salt, potato buds, wheat germ, whole wheat flour, bread flour, all-purpose flour and yeast.

Heat water and shortening to 125° F and add to flour mixture, beating 2 minutes with mixer until smooth. Stir in enough remaining flour to make a stiff batter. Knead for 8 to 10 minutes on floured surface until smooth and elastic. Let rise in large greased bowl until doubled (about 45 to 60 min). Punch down dough and divide in half. On lightly floured surface, roll each portion into a 9 x 12" rectangle (or form into rolls of choice).

Place in greased loaf pans (or on greased cookie sheets) and let rise until doubled (about 30 to 45 minutes). Bake at 425° F for 25-30 minutes. Remove from pans and cool on rack.

Makes 2 loaves or 24 rolls.