Potato Rolls

Grandpas Grub

 
Potato Rolls

Ingredients:
Baking Potatoes enough to make 1 cup mashed
2 to 3 cups of water
2 eggs
2 packages of active yeast (1/2 oz in all)
2/3 cup sugar
2-1/2 tsp salt
6 to 6-1/2 cups of all purpose flour or (4-1/2 cups of bread flour)
2/3 cups of shortening

Directions:
Peel and cube potatoes and put in a pan with the water, boil until soft. Save the potato water, remove the potatoes and mash until smooth.

Use 2/3 cup potato water and let cool to 115°. Dissolve yeast in the potato water.

In a large bowl or mixer, mix the sugar and shortening until light and fluffy. Add the 2/3 cup of dissolved yeast mixture, the eggs, 1 cup of mashed potatoes, salt and 2 cups of flour (either bread or regular). Add additional 2/3 cup of warm potato water. Continue mixing/beating and add enough of the remaining flour (either bread flour or regular flour) to form a soft dough.

Don’t knead. Shape into a ball and add to a greased bowl and turn once to grease the top of the dough ball. Place bowl in a warm spot, cover until doubled. Both flour and bread flour mix took about an hour.

Punch the dough down, and divide into thirds. Divide each third up into about 12 balls and place onto a cookie sheet(s) or several round baking pans.

Let the rolls double in size, about ½ hour or so.

Put in the egg (or oven) at 375° until golden brown, about 20 to 25 minutes. Remove from egg/oven and put on cooling rack.

They are darn good warm and even better the second and third and fourth day. Both egg’d and in the oven taste great.

Fantastic heated with some swiss cheese, smoked ham, smoked turkey, smoked chicken or just plain.

I will post pictures when I can form uniform looking rolls.

Enjoy, GG

Rib Bones

Thanks GG. I was watching for this recipe! I love potato rolls.

Grandpas Grub

 
I am a potato roll lover too. This is the best I have tasted.

It doesn't sound too exciting on the q forum but heck the support food is important too.

These make great slider buns also. I made some garlic 'sticks' using this recipe and they were to die for also.

The amount of flour in the recipe gives a nice texture. If you like or want a lighter texture start cutting back the amount of flour in 1 cup increments. I used 1/2 of the regular flour amount and the rolls were very light and fluffy. It was hard to get a potato roll look but they were very good with honey butter and butter and jam.

The recipe is very forgiving and is easy to change up.

Let us know how you like them when you get a chance.

The kids and grand kids went through 9 dozen on Christmas afternoon.

Kent