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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grandma's Yeast Rolls Recipe

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This recipe for Grandma's Yeast Rolls is from The Hunnicutt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 8 Potatoes
1 stick Butter
Milk
1 package Yeast
1 1/2 cups of luke warm potato water
2/3 cup sugar
1 1/2 tsp salt
2 eggs
2/3 cup of soft shortening (Crisco)
1 cup luke warm mashed potatoes
7 - 7 1/12 cups sifter Gold Metal Flour for breads
Directions:
Directions:
Peel potatoes, add salt to taste & cook in saucepan until tender. Drain potatoes and save potato water to use later.
Mash potatoes adding butter and milk to taste - set aside.

In a large bowl, dissolve 1 package of fresh yeast into mixture of:
1 1/2 cups of luke warm potato water
2/3 cup sugar
1 1/2 tsp salt
Once yeast is dissolved, add the following:
2 eggs
2/3 cup of Crisco

Mix with a spoon, then with y our hands. Next add in:
1 cup luke warm mashed potatoes
7 - 7 1/2 cups sifted Gold Metal Flour

Let rise for 2 - 3 hours, then punch down, refrigerate.

2 hours before baking, either make caramel topping and/or put into desired shapes.

Optional Caramel topping:
Mix 1/3 cup butter
3/4 cup of light brown sugar
1/4 cup water
Boil caramel topping mix for 10 minutes - makes caramel for 10 muffins. Spoon caramel topping into GREASED muffin tins, then add dough as follows:

Put into desired shapes (Mom always rolled the dough into 2 or 3 small balls in each muffin tin) in GREASED pans. Let rise for 1 1/2 to 2 hours, then bake in 400º oven for 12 - 15 minutes.

After rolls have cooked, turn them upside down on a towel to briefly cool.
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Requested by the entire Hunnicutt family

 

 

 

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