Tonight, my friend Sonnet came over to my house and we made potato rolls for our Thanksgiving dinners with her grandmother's recipe. We had a great time, drinking wine and sending flour flying from the bowl of the Kitchen Aid mixer
The dough has to rise overnight. Tomorrow I will take the four batches of dough to Sonnet's house so we can roll them out, cut the rolls, and set them in pans to rise. Then it's into the oven to bake. On Thursday, we will just have to reheat them for a few minutes and they'll be ready to serve!
Although I've never tasted these rolls, I have Sonnet's recommendation and that of her family. Good enough for me! Well, that, and I tasted the dough and it was excellent -- I just know they'll be a big hit.
Tonight - pictures of the process.
Tomorrow - pictures of the rolls. Stay tuned!
Grandma Elsie’s Potato Rolls3/4 c. sugar
1/2 c. butter, softened
1 tsp. salt
3 eggs, beaten well
1 c. milk
1 c. mashed potatoes; reserve water potatoes are boiled in
1 pkg. yeast, dissolved in ½ c. warm potato water (105-115 degrees)
7 c. flour
Mix sugar and butter together with stand mixer; add salt, eggs, milk and mashed potatoes and blend well. Add flour, one cup at a time until dough is stiff and sticky. Place in a lightly greased bowl and cover with a clean lightweight dish towel and let rise overnight in a cool place.
Divide dough into two batches. Roll out one batch of dough to ¼-in. thickness on a lightly floured surface. Cut into circles with a donut-size round cutter. Dip cut out dough into melted butter and fold in half. Put into pan to rise. Let rise until triple in size. Bake at 425 degrees for 10 minutes. Reheat at 350 degrees for 10 minutes. Dough can be in refrigerator for up to one week before using.
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