Feather Bed Potato Rolls
Potatoes Recipes
Yield: 16 to 20 rolls
- 1 large potato, peeled and cut into 1-inch chunks
- 1/3 cup sugar
- 1/4 cup (1/2 stick) butter, cut into pieces
- 1 teaspoon salt
- 1 package (1 tablespoon) dry yeast
- 1 egg
- 3-1/4 to 3-3/4 cups flour
Boil the potato until tender. Drain, reserving 3/4 cup of the cooking water. Mash the potato and set aside.
In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105 degrees to 115 degrees F). Stir in the yeast and let stand for 5 to 10 minutes. Beat in the egg and potato by hand. Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a floured surface and knead for about 3 to 5 minutes, adding enough flour to make a moderately soft dough. Place in an oiled bowl, turning to coat all sides with oil. Cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.
Punch the dough down. On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter. Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.
Reviews by Readers
These dinner rolls are the bomb! They are very light and fluffy and easy to make,too! By all means give them a try and let your family oohh and aahh at them when you serve them. – Reviewed by Sandy Whaley
I would give these rolls a 10+, followed by many other pluses. Light, airy, delicate texture. Excellent! I tasted the first one as is, teamed the second with cream cheese and black cherry jam, then tried a third with some sharp cheddar cheese. Awsome. Make them sweet, or make them savory. This recipe is a definite keeper in my recipe box. They would make a fabulous substitute for English muffins for eggs benedict. – Anonymous Review
This is the same recipe I have been using for 30+ years and my mother before me. Two double batches are made every Thanksgiving, half for rolls and half into cinnamon rolls the size of saucers. Simply the best of the best! – Reviewed by Carolyn Hollis
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