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Feather Bed Potato Rolls

Photo Credit
Cesarz/shutterstock
The Editors
Yield
16 to 20 rolls
Category
Potatoes
Course
Side Dishes
Credit
Kate Gallo, Princeton, New Jersey Flemington Agricultural Fa
Sources
Blue Ribbon Recipes
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Potato rolls that are as light and fluffy as a feather bed? Sign us up! These dinner rolls are a perpetual favorite, making their way onto our holiday tables year after year. Will they become a tradition in your family as well?

Ingredients
1 large potato, peeled and cut into 1-inch chunks
1/3 cup sugar
1/4 cup (1/2 stick) butter, cut into pieces
1 teaspoon salt
1 package (1 tablespoon) dry yeast
1 egg
3-1/4 to 3-3/4 cups flour
Instructions
  1. Boil the potato until tender. Drain, reserving 3/4 cup of the cooking water. Mash the potato and set aside.
  2. In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105–115°F). Stir in the yeast and let stand for 5 to 10 minutes. Beat in the egg and potato by hand. Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a floured surface and knead for about 3 to 5 minutes, adding enough flour to make a moderately soft dough. Place in an oiled bowl, turning to coat all sides with oil. Cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.
  3. Punch the dough down. On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter. Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
  4. Preheat the oven to 350°F. Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.
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The Old Farmer's Almanac Editors

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Comments

Hope C Windorski (not verified)

3 years 9 months ago

This is a very good recipe...makes the best soft and light rolls....I let the dough rise overnight in the fridge and made the rolls the next morning....ABSOLUTELY EXCELLENT!!