"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Rolls Recipe

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This recipe for Potato Rolls, by , is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Potter
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. unseasoned warm mashed potatoes (can use instant)
1 1/2 c. warm water
1/2 c. sugar
2 eggs
6 c. unsifted all-purpose flour
2 pkg. active yeast
1 T. salt
1/2 c. butter, softened

Directions:
Directions:
Warm butter and add water. Sprinkle yeast over water. Add sugar and salt. Let stand a few minutes. Add eggs, soft butter, potatoes and 3 c. flour. Beat with mixer until smooth. Add 2 c. flour, beat with wooden spoon. Add 1 1/2 c. flour with hand until dough is smooth and stiff. Brush top of dough with melted butter. Cover with wax paper and dish towel. Let rise 2 hours in refrigerator or until doubled in bulk. Punch down. Refrigerate. May be kept 2 or 3 days. Remove from refrigerator and roll out on greased cookie sheet and cut with a biscuit cutter. Bake in medium oven until baked and brown on top.

 

 

 

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