"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato Yeast Rolls Recipe

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This recipe for Potato Yeast Rolls, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob & Fran Dreyer
Added: Tuesday, July 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Packages active dry yeast, dissolved in 1/2 cup warm water
2/3 cup butter
1/2 cup scalded milk
1/2 cup sugar
1 teaspoon salt
2 eggs, well beaten
1 cup mashed potatoes (instant is fine)
7 1/2 cups all-purpose flour




Directions:
Directions:
Add butter to scalded milk. Add the sugar,salt and let cool. Add eggs, potatoes, yeast and flour. You have added enough flour if it is hard to stir. Knead dough until smooth . Place in greased bowl, turn greased side up, cover with damp cloth. Let rise 1 1/2 to 2 hrs or until doubled in size. On floured board punch down and make into rolls, let rise 1 to 1 1/2 hrs. Bake at 400 for 12 to 15 minutes.

Number Of Servings:
Number Of Servings:
12-unless Don Blalock is there
Preparation Time:
Preparation Time:
Hours
Personal Notes:
Personal Notes:
You can make the dough in a bread machine. Just add all ingredients and let it go through the first rising. Then remove and continue with above directions.

 

 

 

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