Mrs. George Washington's Potato Rolls

  • 2 large potatoes
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons butter (She didn't have margarine, but we can certainly use it)
  • 1 and 1/2 cups potato water
  • 3/4 cup scalded milk
  • 1 yeast cake
  • 7 cups sifted flour (approximately)

Peel and cook the potatoes for about 30 minutes or until tender; drain them and save the water. Mash the hot potatoes, adding the salt, sugar and margarine, and beat well. Add the potato water and hot milk and cool until lukewarm. Add the yeast and stir in 4 cups of flour, beating well. Then add enough of the remaining flour to make a dough stiff enough to knead. Knead on a floured board until smooth and elastic; brush the top with more melted margarine and place in a large greased bowl. (Solid vegetable shortening is what I use.) Cover and let rise for 5 hours in a warm place until the dough has doubled in bulk. Place on a floured board and pat to a thickness of about ½-inch, but do not knead again. Pinch off small pieces and shape into small rolls. Place them on greased (solid vegetable shortening works) cookie sheet and let them rise until very light and more than doubled in size. Bake in a hot (400F) oven for 20 minutes or until done.

  • Yields: 48 small rolls
  • Preparation time: About 6 1/2 hours. I dare you. But they are good.

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