Featherbeds AKA Potato rolls:
2 large potatoes
1 teaspoon salt
2 tablespoons sugar
3 tablesppons butter
1 1/2 cups potato water
3/4 cup milk, scalded
1 cake compressed yeast or equivilant 2 1/2 teaspoons yeast
7 cups flour, sifted
Boil potatoes until tender; drain and save water. Mash potatoes, add salt, sugar, butter and beat well. Add potato water and hot milk and cool. When lukewarm, add crumbled yeast cake and stir in 4 cups flour, beating well; then add enough remaining flour to make a dough stiff enough to knead. Knead until smooth and elastic; brush top with melted butter and place in a large greased mixing bowl; cover and let rise until doubled in bulk (about 5 hours or overnight). Place on board , pat into 1/2 " thick pieces (do not knead); pinch off small pieces and shape into small rolls. Place in greased pan and let rise until very light and more then doubled in bulk; bake in hot oven (400*) for 20 minutes or until done. Makes 48 small rolls.
2 large potatoes
1 teaspoon salt
2 tablespoons sugar
3 tablesppons butter
1 1/2 cups potato water
3/4 cup milk, scalded
1 cake compressed yeast or equivilant 2 1/2 teaspoons yeast
7 cups flour, sifted
Boil potatoes until tender; drain and save water. Mash potatoes, add salt, sugar, butter and beat well. Add potato water and hot milk and cool. When lukewarm, add crumbled yeast cake and stir in 4 cups flour, beating well; then add enough remaining flour to make a dough stiff enough to knead. Knead until smooth and elastic; brush top with melted butter and place in a large greased mixing bowl; cover and let rise until doubled in bulk (about 5 hours or overnight). Place on board , pat into 1/2 " thick pieces (do not knead); pinch off small pieces and shape into small rolls. Place in greased pan and let rise until very light and more then doubled in bulk; bake in hot oven (400*) for 20 minutes or until done. Makes 48 small rolls.
