Granny Saunders Potato Rolls
Simple and tasty, these rolls "bring the bread" to any meal!
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- 1 Potato, Medium Peel, cut into slices and boil
- 1 salt Enough to fill middle palm of hand
- 1 cup(s) sugar approximate, maybe a tad more
- 1 bag(s) all-purpose flour sift into large mixing bowl
- 1 handful crisco baseball sized handful of crisco
- 1 eggs
- 1 bag(s) yeast, fleischmann's size (must be fresh) put into 28 oz (large size) stadium plastic cup with warm water
- 1 butter or margarine melted on cookie sheet
- Boil potato until soft, in small sauce pan. When done, pour potato water into a glass and save.
- Put potato/pan into a larger pan with ice and water to cool the pan and potato to room temperature.
- As this is cooling, sift 1/3 bag of flour into large mixing bowl. Add the sugar, salt and crisco. Then add 1/3 of the yeast water, egg, and potato. Mix by hand.
- Continue to add the potato water and yeast mixture. Once you have added 50% of each, sift another 1/3 of the flour bag into the mix. Then add rest of yeast and potato water.
- As you continue to mix the dough, it should become firm and take on a satin appearance. Once it does, move to flat counter for kneading.
- Sift flour onto the counter and place the dough on the sifted flour. Begin kneading. Knead for 15-20 minutes by hand.
- Once dough is firm, and even more satin-like, put into large bowl and into preheated oven (approx 200 degrees, so dough can rise).
- Let dough rise for 45 min. Bring out of pan and sift flour onto counter, continue kneading for another 15 min.
- Take 1/4 to 1/2 of butter and place on cookie sheet or pan. using stove burner, melt the butter on the pan. Place aside.
- Roll dough to 1/2 to 3/4 inch thick (your preference). Use biscuit cutter to cut rolls. Once cut, roll both sides in the butter on the cookie sheet and place for baking.
- continue process until cookie sheet is full of rolls. Let rise 30-45 min.
- Bake 400 degrees, 12 min, depending on oven.
- With remaining dough, place in bowl and cover with plastic wrap, refrigerate. Keep another 3-4 days.
- to make fresh rolls, start by kneading, then go to "roll dough" instructions and begin there, until dough is gone.
This recipe is a personal recipe added by TreyHarb and has not been tested or endorsed by MyRecipes.
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Granny Saunders Potato Rolls Recipe at a Glance
- COURSE: Breads