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Rolls: Sister Schubert's Light-as-a-Feather Rolls

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

2 cups water
1 medium baking potato, peeled and cubed
2 packages active dry yeast
2 tablespoons shortening
1 cup milk
1/2 cup sugar
6 cups flour, divided
1 1/2 teaspoons salt
1/2 cup butter, melted


Recipe

Bring 2 cups water to a boil in a saucepan; add potato and cook over medium heat for 15 minutes or until tender. Drain and reserve cooking liquid. Mash potato, reserving 1/2 cup mashed potato; set aside. Cool potato liquid to 105-115¼F. Combine yeast and warm potato liquid in a small bowl; let stand 5 minutes. Add shortening to yeast mixture; stir until melted. Combine reserved 1/2 cup mashed potato, milk and sugar in a large bowl. Add yeast mixture and 2 cups flour, stirring well. Cover loosely and let rise in warm place (85¼F) free from drafts for 2 hours.

Combine remaining 4 cups flour and salt. Add to yeast mixture, 1 cup at a time, stirring well after each addition. Stir until dough pulls away from sides of bowl. Turn dough out onto a well-floured surface, and roll dough to 1/2" thickness. Cut out dough using a floured 1 1/2" biscuit cutter. Pull each round of dough into an oval, approximately 2 inches long. Fold ovals in half; pinch closed at front. Place rolls on greased large baking sheets, leaving 1 inch of space between rolls. Brush with melted butter, then cover loosely and let rise in a warm place free from drafts for 1 hour or until doubled in bulk. Preheat oven to 400¼F. Bake rolls, uncovered, for 12-15 minutes or until lightly browned. Yields: 64 rolls.