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Mildred Shepherd’s Sweet Roll Dough Recipe

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This recipe for Mildred Shepherd’s Sweet Roll Dough, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jinger Shepherd George
Added: Tuesday, March 1, 2005


2 med. potatoes
1 c. lard
1 c. sugar
1 tsp. salt
2 eggs
almost 5# bag flour
1 pkg. yeast
1 qt. potato water

Boil potatoes till done. Cool before using. Dissolve
yeast with small amount of water in large bowl. In
blender, mix cooled potatoes, sugar, lard, salt,
eggs, & part of potato water. (Use potato water and add to make a total of one qt.) Pour blended mixture into large bowl with yeast. Add remaining water. Mix. Add flour so that mixture is easy to handle with hands. Pour out on floured surface and knead. You will use all but about 2 c. of the flour in bag. Wash your bowl and coat with Pam or lard. Place dough in bowl and turn dough over
to coat with lard. Cover and let rise till double. You can use dough then or store in refrigerator for 1 week.

Sweet Rolls:
Roll out some of the dough in a rectangle shape about 1/2 in thick. Spread butter, place brown sugar and cinnamon on butter. Roll like jelly roll. Slice in 1-inch pieces. Place in pan, let rise till doubled. Bake 350 20 min or brown. Turn out on a plate or piece of foil.

Personal Notes:
Personal Notes:
Mildred was a wonderful mother-in-law and showed me how to make these. She gave me a hands on lesson, that was the easiest way for me to learn. My oldest son Michael now makes these, with his grandmother’s rolling pin.




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