5 cups FlourAll-Purpose
2 Tbs Dry YeastActive
½ cup Mashed PotatoesCooked, warm but not hot
⅓ cup Oil
⅓ cup Sugar
1 ½ tsp Salt
1 ½ cup waterWarm at 110F
I have come across several variations of the Feather Dinner Rolls when sifting through my old church recipe books. Most of those recipes had the mashed potatoes as the key ingredient. Apparently the mashed potatoes is what makes the dinner rolls light and fluffy hence the name.
I have never made a yeast dough with the mashed potatoes before I found the recipe for the Feather Rolls in the Better Homes and Gardens’ Golden Treasury of Cooking. It’s a great volume for those recipe lovers who appreciate the American culinary history facts in a good cookbook.
I decided to leave my creativity out and just follow the ingredient list as it goes. I did tweak the amounts and also a few steps in the preparation method. Honestly, I enjoyed the result a lot! The rolls turned out to be very light, fluffy and yeasty – just the way I like them! You cannot taste or see the mashed potatoes in these ones!
The cookbook claims that back in 1930s, the housewives made these dinner rolls all over the country, from Maryland to California. And now I understand why!
These dinner rolls are a perfect compliment for the Ham and Potatoes Soup from 1950s.