Featherbed Rolls - Farmer's Almanac

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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