Edna Ruth Byler’s Potato Rolls
Apr 14, 2016 21:33:21 GMT -5
Post by PurplePuppy on Apr 14, 2016 21:33:21 GMT -5
Edna Ruth Byler’s Potato Rolls
These rolls are made using a slight variation of a rather famous old Mennonite recipe called Edna Ruth Byler’s Potato Dough. This dough uses a bit of mashed potatoes to help make the rolls dense and moist. This same dough can be used to make cinnamon rolls and doughnuts too.
Edna Ruth Byler’s Potato Rolls
1 and ½ Tbsp. Active Dry Yeast
½ Cup Lukewarm water. (Do not exceed 120 degrees)
2 Cups Milk, Scalded
1 Cup Mashed Potatoes (I use leftovers from the day before they are the perfect texture)
1 Stick Butter
¾ Cup Granulated Sugar
8 to 9 Cups Plain Flour
1 Egg, Beaten
1 Tbsp. Salt
In a small cup or bowl stir together the yeast and water. Set aside until the yeast begins to form bubbles.
Meanwhile, scald the milk (bring almost to a boil but do not boil), Remove from heat and add the butter. Stir well until butter melts.
In the bowl of an electric mixer or in your largest mixing bowl combine the milk and butter mixture, mashed potatoes, sugar, and 2 cups of flour. Allow mixture to cool to lukewarm and then add the yeast mixture. Stir well.
Add the eggs, salt, and remaining flour. Stir well.
If using a stand mixture: switch to your dough hook and knead for 8 to 10 minutes until the dough is soft and satiny, adding just a bit more flour if needed.
If using a mixing bowl:, turn out dough onto a floured surface and knead 10 to 12 minutes until dough is soft and satiny. Add a bit more flour if needed.
After kneading place dough into a greased mixing bowl. Cover with a cloth or plastic wrap and allow to double in bulk. This takes about 2 hours in a warm place.
Punch dough down, shape dough into 36 balls and place onto greased cookie sheets. Cover with a dishcloth or plastic wrap and allow to rise about 1 hour in a warm place.
Bake rolls for 12 to 15 minutes in a preheated 400 degree oven. Brush rolls with melted butter when they come out of the oven.
link
These rolls are made using a slight variation of a rather famous old Mennonite recipe called Edna Ruth Byler’s Potato Dough. This dough uses a bit of mashed potatoes to help make the rolls dense and moist. This same dough can be used to make cinnamon rolls and doughnuts too.
Edna Ruth Byler’s Potato Rolls
1 and ½ Tbsp. Active Dry Yeast
½ Cup Lukewarm water. (Do not exceed 120 degrees)
2 Cups Milk, Scalded
1 Cup Mashed Potatoes (I use leftovers from the day before they are the perfect texture)
1 Stick Butter
¾ Cup Granulated Sugar
8 to 9 Cups Plain Flour
1 Egg, Beaten
1 Tbsp. Salt
In a small cup or bowl stir together the yeast and water. Set aside until the yeast begins to form bubbles.
Meanwhile, scald the milk (bring almost to a boil but do not boil), Remove from heat and add the butter. Stir well until butter melts.
In the bowl of an electric mixer or in your largest mixing bowl combine the milk and butter mixture, mashed potatoes, sugar, and 2 cups of flour. Allow mixture to cool to lukewarm and then add the yeast mixture. Stir well.
Add the eggs, salt, and remaining flour. Stir well.
If using a stand mixture: switch to your dough hook and knead for 8 to 10 minutes until the dough is soft and satiny, adding just a bit more flour if needed.
If using a mixing bowl:, turn out dough onto a floured surface and knead 10 to 12 minutes until dough is soft and satiny. Add a bit more flour if needed.
After kneading place dough into a greased mixing bowl. Cover with a cloth or plastic wrap and allow to double in bulk. This takes about 2 hours in a warm place.
Punch dough down, shape dough into 36 balls and place onto greased cookie sheets. Cover with a dishcloth or plastic wrap and allow to rise about 1 hour in a warm place.
Bake rolls for 12 to 15 minutes in a preheated 400 degree oven. Brush rolls with melted butter when they come out of the oven.
link
