Featherbed Rolls - Farmer's Almanac

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

Ingredients

• 1 large potato, peeled and cut into 1-inch chunks
• 1/3 cup sugar
• 1/4 cup butter, cut into pieces
• 1 teaspoon salt
• 1 (1 tablespoon) package dry yeast
• 1 egg
• 3 1/4-3 3/4 cups flour

Recipe

• 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 degrees to 115 degrees f).
• 3 stir in the yeast and let stand for 5 to 10 minutes.
• 4 beat in the egg and potato by hand.
• 5 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.
• 6 place in an oiled bowl, turning to coat all sides with oil.
• 7 cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.
• 8 punch the dough down.
• 9 on a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter.
• 10 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.
• 11 preheat the oven to 350 degrees f.
• 12 bake for 18 to 20 minutes, or until golden brown. remove to a wire rack to cool.