Featherbed Rolls II - 1939 New England Yankee CB
Ready In: 3 hrs 20 mins
Yields: 16-20 rolls
Ingredients
Directions
- Peel, cook and mash potatoes, save 3/4 cups potato water
- Add butter, salt, and 1 tablespoon sugar to mashed potatoes.
- Add 1/2 C potato water to mashed potatoes.
- Scald milk, cool to lukewarm and add to mashed potato mixture.
- Dissolve yeast in 1/4 C warm potato water and 1 tablespoon sugar.
- Add to mashed potato mixture and stir in 2 cups flour. Beat well
- Add enough remaining flour to make dough just firm enough to knead
- Knead until smooth, approximately 8 - 10 minutes.
- Place in a large bowl, brush top with melted butter or oil.
- Cover and let rise until double in bulk (original recipe states “at least 5 hours”) Author’s experience = about 1 - 1.5 hours.
- Place on floured board; pat into pieces ½ inch thick; pinch off small pieces and shape into 16 - 20 rolls (or can be rolled & cut).
- Place on greased pan; let rise until more than double in bulk (35 - 45 min).
- Bake in 400 degree oven for 20 minutes, or until done.
- Rolls will be white or barely browned.
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