May 12, 2010

Fluffy Potato Rolls

potatoes, yeast bread

Presented by

34 ratings

Prep time: 42 minutes
chilling time 2 hours
baking time 20 minutes Servings: Makes 6 dozen rolls

How happy we were when we found old-fashioned potato rolls in Grandma’s bread basket.

Ingredients

1 (8-ounce) potato, peeled, coarsely chopped
1 cup milk
1 cake yeast, crumbled
2/3 cup shortening
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 egg whites
6 1/2 to 7 cups all-purpose flour

Directions

1

Place potato in a medium saucepan. Add enough water to cover potato. Cook over high heat until tender, about 20 minutes. Drain, reserving 1/2 cup potato water. Mash potato to yield 1 cup.
2

Scald the milk in a small saucepan over medium-high heat. Remove from the heat. Let stand to cool to lukewarm. Add yeast and stir until dissolved.
3

Mix reserved potato water, shortening, granulated sugar and salt in a large bowl. Add milk mixture, mashed potato and egg whites.
4

Stir in enough flour to make a soft dough. Store, tightly covered, in refrigerator for 2 hours.
5

Preheat the oven to 350ºF.
6

Roll dough on a floured surface to 1/2-inch thickness. Cut with a floured 2-inch cutter. Arrange 2 inches apart on baking sheets.
7

Let rolls rise in a warm place until double in size, about 30 minutes. Bake until golden brown, about 20 minutes. Serve hot.

Grandma's Secret Trick

To separate an egg, Grandma cracked the shell in the middle, then held the egg vertically. She pulled off the top half of the shell, allowing the egg white to drop into a bowl. She transferred the yolk into the empty half of the shell, allowing the remaining egg white to drop into the bowl.