Featherbed Rolls II - 1939 New England Yankee CB

• 1 large potato, peeled, cubed, cooked and mashed
• 34 cup potato water
• 12 teaspoon salt
• 2 tablespoons sugar
• 1 12 tablespoons butter
• 4 tablespoons milk
• 1 (1 tablespoon) package active dry yeast
• 3 12 cups flour (approximate)

1. Peel, cook and mash potatoes, save 3/4 cups potato water
2. Add butter, salt, and 1 tablespoon sugar to mashed potatoes.
3. Add 1/2 C potato water to mashed potatoes.
4. Scald milk, cool to lukewarm and add to mashed potato mixture.
5. Dissolve yeast in 1/4 C warm potato water and 1 tablespoon sugar.
6. Add to mashed potato mixture and stir in 2 cups flour.
7. Beat well
8. Add enough remaining flour to make dough just firm enough to knead
9. Knead until smooth, approximately 8 - 10 minutes.
10. Place in a large bowl, brush top with melted butter or oil.
11. Cover and let rise until double in bulk (original recipe states at least 5 hours) Authors experience = about 1 - 1.5 hours.
12. Place on floured board; pat into pieces 1/2 inch thick; pinch off small pieces and shape into 16 - 20 rolls (or can be rolled & cut).
13. Place on greased pan; let rise until more than double in bulk (35 - 45 min).
14. Bake in 400 degree oven for 20 minutes, or until done.
15. Rolls will be white or barely browned.

potato, potato water, salt, sugar, butter, milk, active dry yeast, flour

Taken from www.food.com/recipe/featherbed-rolls-ii-1939-new-england-yankee-cb-490290 (may not work)