Featherbed Rolls II - 1939 New England Yankee CB

1. 1

   Peel, cook and mash potatoes, save 3/4 cups potato water

2. 2

   Add butter, salt, and 1 tablespoon sugar to mashed potatoes.

3. 3

   Add 1/2 C potato water to mashed potatoes.

4. 4

   Scald milk, cool to lukewarm and add to mashed potato mixture.

5. 5

   Dissolve yeast in 1/4 C warm potato water and 1 tablespoon sugar.

6. 6

   Add to mashed potato mixture and stir in 2 cups flour.

7. 7

   Beat well

8. 8

   Add enough remaining flour to make dough just firm enough to knead

9. 9

   Knead until smooth, approximately 8 - 10 minutes.

10. 10

    Place in a large bowl, brush top with melted butter or oil.

11. 11

    Cover and let rise until double in bulk (original recipe states at least 5 hours) Authors experience = about 1 - 1.5 hours.

12. 12

    Place on floured board; pat into pieces 1/2 inch thick; pinch off small pieces and shape into 16 - 20 rolls (or can be rolled & cut).

13. 13

    Place on greased pan; let rise until more than double in bulk (35 - 45 min).

14. 14

    Bake in 400 degree oven for 20 minutes, or until done.

15. 15

    Rolls will be white or barely browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.