Feather Dinner Rolls from 1930s

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Feather Dinner Rolls from 1930s

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Ingredients

Adjust Servings:
5 cups Flour All-Purpose
2 Tbs Dry Yeast Active
½ cup Mashed Potatoes Cooked, warm but not hot
⅓ cup Oil
⅓ cup Sugar
1 ½ tsp Salt
1 ½ cup water Warm at 110F

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Cuisine:

Great Dinner Rolls!

  • Serves 24
  • Medium

Ingredients

Directions

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Light Dinner Rolls Made with Mashed Potatoes! 

Feather Rolls - a recipe for the old-fashioned dinner rolls - www.iloveoldrecipes.com

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.

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Steps

1
Done

First off, cook and mash a couple of the peeled small potatoes. Let the mashed potatoes cool off slightly.

2
Done

In a large mixing bowl, combine warm water, yeast and sugar. Mix and set aside for 10 minutes at the room temperature for the yeast to get activated. Once you see some foam on the top of the water mixture, the yeast is ready.

Add the mashed potatoes, salt, and 2 CUPS of the flour to the yeast mixture. Beat well with an electric mixer at high speed for 3 minutes, scraping the mixture off the sides of the mixing bowl in the process. Stir in the remaining 3 cups of flour by hand (grease your hands with the oil before mixing the dough). Cover and refrigerate the dough at the room temperature until double in size (40 minutes to 1 ½ hours, depending on your kitchen temperature). Punch the dough down, cover again and let rest for 30 minutes.

3
Done

Heat the oven up to 400F. Shape the golf ball-sized buns with lightly greased hands (use the oil). Place the rolls in the greased baking pan with 2-inch high sides. Cover the pan and let the rolls rise on the top of the oven for about 15-20 minutes, until almost double. Bake on the middle rack in the oven for 16-18 minutes. Let the baked rolls rest in the pan at the room temperature for about 10 minutes before serving them. Optional but delicious: butter the hot rolls' tops with a piece of butter.

Ana

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