Sunday, November 27, 2011

Maggie's Potato Rolls.

These are some of the best dinner rolls I've ever had. They're slightly sweet, and they make for delicious ham or turkey sandwiches.
3 medium potatoes, washed and sliced 1 cup sugar 1/2 cup shortening 2 cups of the potato water, slightly cooled 2 packages yeast 3 tsp salt 1/2 tsp baking powder 1/4 tsp baking soda 2 eggs, beaten Enough flour to form a soft dough (7-8 cups) (Maybe more. Maybe less. Depends on humidity, tides, elevation, religious affiliation, etc.) Boil the potatoes until very tender. Cool the potato water and add yeast and a little of the sugar to proof. To proof yeast, simply add sugar to the mix and wait. Wait for the yeast to bubble and get poofy. This means the yeast is active. If it doesn't proof, throw it out and start over with new yeast. When the yeast has proofed, mash in potatoes. Add shortening and remaining sugar. Mix all together. Add in salt, baking powder, baking soda and the eggs. Work in flour 1 cup at a time. Turn out on a floured board and knead about 10 minutes, adding more flour as needed. Form into small balls. Bake at 350 degrees 8-10 minutes.
I added the yeast to 2 cups of the water the potatoes cooked in. Let the water cool a bit first before adding the yeast.
Add in a little sugar to proof the yeast.
When the potato water is foamy, add in the potatoes.
Squish in shortening.
Add in sugar.
Beat away.
Beat in two beaten eggs.
3 tsp salt I like my new measuring spoons. They were a homecoming gift from Daughter Hawthorne. Thank you again, Daughter Dearest.
1/4 tsp baking soda
1/2 tsp baking powder
Start adding flour.
One cup at a time.
Flour your work board.
Turn dough out onto board and start kneading, adding more flour as needed.
I kneaded for about 10 minutes.
Oil the bowl and turn the dough to coat. Cover and let rise in a warm place.
Let double in bulk. About 2 hours.
Sprinkle a little flour on top.
And punch down.
Turn out onto floured board.
Add a little more flour and ...
... knead for a few more minutes.
Some of the dough I rolled into small balls and placed on a greased baking sheet. I put some of the dough in a greased loaf pan and squished together more balls in an 8-inch square pan.
Let rise.
Little bit of buttah can't hurt.
Bake at 350 for 8 - 10 minutes until nicely browned. The loaf took about 20 minutes.
I love these rolls. Perfect to sop up giblet gravy. Sliced, buttered, and toasted, they're wonderful.
And the sliced loaf bread makes a mean French Toast.


E. A. Marion said...

Wonder why the yeast AND the baking powder/soda?

Rosie Hawthorne said...

I wondered that too, Marion. But I ain't messing with Maggie's recipe.