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Title Grandmother’s Potato Rolls 
Preparation time 30-40 minutes, plus overnight rest 
Servings about 2 dozen 
Ingredients 1 large potato, peeled and cubed
2 cups water
6 Tbsp Crisco
2 tsp salt
1/3 cup sugar
1 small yeast cake or 2 1/2 tsp instant yeast
2 eggs, well beaten
4-1/4 cups flour
Method Cook potato in water until fork tender. Reserve 3/4 cup of the water, drain remainder and rice/mash until smooth the potato, measuring one cup lightly packed. Cool potato and water to approx 100F - slightly warm to the touch.

In large bowl add water, yeast, a small amount of the measured sugar and mix well. Add potato, Crisco, eggs, remaining sugar and 2 cups flour. Mix until smooth. Add salt and remaining flour. Knead by machine or by hand until smooth and elastic. Do NOT exceed 5 cups total flour! Dough should be soft and may be slightly sticky

Place into a well-greased container with tight cover. For best results, refrigerate for 12-24 hours.

Make into rolls and place in greased pan. Leave to rise until size has doubled, about 2 hours.

Bake 20-25 minutes at 350F. 
Nutritional information  
Credit Seems simple, right? My Grandmother Nelms made these for every occasion. Problem was, I could get delicious yeast/potato flavor, or the light as air texture - never both. I've tried dozens of times, over more than a decade or two, and the above is as close as I've ever come!
Posted by Linda 
Posted on Sunday 14 November 2010 - 11:46:16