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POTATO ROLLS
Recipe By: Aileen Ferrel of Lebanon, KY (Southern Living Mag 11/99)
Aileen Ferrell is a great-great-grandmother to 111 progeny. Everyone in Lebanon knows her as Mammow. These are her family holiday tradition. Serve these nice and warm with lots of gooey butter to slather on 'em!
Yields about 5 dozen 1 large potato -- peeled and chopped
1 envelope active dry yeast
1 cup shortening
2/3 cup sugar
2 teaspoons salt
4 1/2 cups all-purpose flour -- divided
Cook potato in boiling water to cover 10 minutes or until tender. Drain, reserving 1 cup cooking liquid; set both aside. Heat reserved potato liquid in a small saucepan to 100-110 degrees. Sprinkle with yeast; stir and let stand 5 minutes. Mash potato in a large bowl with a potato masher or fork; stir in yeast mixture, shortening, sugar and salt. Let stand at room temperature 2 hours.
Gradually add 4 cups of the flour, stirring to make a soft dough. Place dough in a well-greased bowl, turning to grease the top. Cover and chill 8 hours.
Punch down dough; turn out onto a surface sprinkled with remaining 1/2 cup flour; knead 4-5 times. Roll to 1/2-inch thickness. Cut with a 2-1/2" round cutter and place on lightly greased baking sheets. Cover and let rise in a warm place 1 hour or until doubled in bulk.
Preheat oven to 400 degrees; bake rolls 10 minutes or until golden.

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