Featherbed Rolls Ii - 1939 New England Yankee Cb

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 1 large potato, peeled, cubed, cooked and mashed
• 3/4 cup potato water
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/2 tablespoons butter
• 4 tablespoons milk
• 1 (1 tablespoon) package active dry yeast
• 3 1/2 cups flour (approximate)

Recipe

• 1 peel, cook and mash potatoes, save 3/4 cups potato water
• 2 add butter, salt, and 1 tablespoon sugar to mashed potatoes.
• 3 add 1/2 c potato water to mashed potatoes.
• 4 scald milk, cool to lukewarm and add to mashed potato mixture.
• 5 dissolve yeast in 1/4 c warm potato water and 1 tablespoon sugar.
• 6 add to mashed potato mixture and stir in 2 cups flour. beat well
• 7 add enough remaining flour to make dough just firm enough to knead
• 8 knead until smooth, approximately 8 - 10 minutes.
• 9 place in a large bowl, brush top with melted butter or oil.
• 10 cover and let rise until double in bulk (original recipe states “at least 5 hours”) author’s experience = about 1 - 1.5 hours.
• 11 place on floured board; pat into pieces ½ inch thick; pinch off small pieces and shape into 16 - 20 rolls (or can be rolled & cut).
• 12 place on greased pan; let rise until more than double in bulk (35 - 45 min).
• 13 bake in 400 degree oven for 20 minutes, or until done.
• 14 rolls will be or barely browned.