recipe
Aug
06
2009

Jess’s Good Potato Rolls

rolls

Again, this recipe is for a large family or gathering.  It is also easily halved.

  • 10 cups all purpose flour
  • 2 TBSP yeast
  • 1 cup potato water
  • 1 tsp sugar
  • 1 cup milk
  • 1 cup water
  • 1 TBSP salt
  • 3/4 cup sugar
  • 2 eggs, well beaten
  • 2/3 cup butter flavored Crisco, melted

Scald milk. To this add your potato water, Crisco, salt and 3/4 cup sugar.  Set aside to cool to lukewarm.  In a separate bowl, add 1 tsp sugar to warm water (110°) and stir in yeast.  Let stand until proofed.  Combine with other mixture in a large bowl.  Add eggs and 5 cups of flour.  Add remaining flour 1 cup at a time.  Knead to elastic and smooth with either your mixer with dough hook or by hand on a lightly floured surface.  Let rise in a greased bowl, covered until doubled.  Form rolls, desired size and place in a greased pan with 2″ sides, close together but not touching.  The shape of the pan isn’t important. This recipe if not halved makes several pans of rolls depending on the size of the pan.  But at least two 9 x 13s. We make ours about 3 inches around.  Cover rolls with a cloth and let rise until they touch and are to the top of the pan.  Bake at 375° until golden brown.  If you like, you can brush the tops with melted butter as they come out of the oven.

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