Amish Potato Rolls

Amish Potato Rolls

from the cookbook, "A Return to Sunday Dinner" by Russell Cronkhite

Peel & cook 4-5 medium potatoes in boiling water until tender. Mash and measure 2 cups of potatoes, and reserve 1 cup potato water in small bowl.
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To the warm potato water, add 4 TBsp sugar and 2 packets of yeast.

Let mixture stand for 5 minutes, then stir to dissolve.
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In a pan, melt 1 stick of butter...
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Add 1.5 cups milk, and 2 tsp salt..

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Remove from heat and add the mashed potatoes and 2 eggs.

Pour the yeast mixture into the pan, then pour the contents into a large mixing bowl

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I added 4 cups wheat, and 4 cups self rising/white flour

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Carefully mix together... There's the dough!

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Cover with a tea towel, and let rise for 1 hour

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This is what it looks like after rising..now, punch it down and let rise for 30 minutes...
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Now it's ready!
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I try not to manipulate the dough too much, but I cut out the rolls like biscuits, then cover & let them rise on the pan for 20 minutes. Bake in a 400 degree oven for 10-12 minutes... and there you go!

ENJOY!


(Sorry, there are no pictures available for this recipe)