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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Feather Rolls Recipe

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This recipe for Feather Rolls, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Theresa Johnson Reynolds


5 c. Flour
c. cooked Mashed Potatoes (1 potato should produce almost a cup)
1 c. Water warmed (120)
c. Sugar
1 pkg. Dry Fast Rising Yeast
⅓ c. Vegetable Oil
1 tsp. Salt

In side bowl combine 2 c. Flour and the yeast.
In another mixing bowl combine potatoes, oil, sugar, salt and warmed Water.
Mix ingredients and then add Flour/Yeast mixture, beat at low speed for 1 minutes, scrape sides and beat 3 minutes on high speed.
By hand stir in rest of Flour, cover, refrigerate for at least 2 hours and up to 3 days.
Punch down, turn out on lightly floured surface.
Cover and let rest 10 minutes.
With lightly floured hands shape into 24 buns.
Place in 13x9x2 greased pan.
Cover and let rise in warm environment until double (40 minutes).
Bake 400 F till done (16 - 20 minutes)

Personal Notes:
Personal Notes:
I have been making these since attending JMU when I lived in an apartment off campus. They have been enjoyed by my children and all our friends. Each time I make them, I can hear the conversations we have had over the rolls. No family holiday is complete without them.




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