A 1939 New Hampshire recipe for light potato rolls. First printed in the The New England Yankee Cookbook, it also appears in Eleanor Early’s 1954, New England Cookbook. See “New England Recipes” website for a history.
You Will Need:
2 large potatoes, peeled, cooked and mashed
1½ Cups potato water
1 teaspoon salt
2 Tablespoons sugar
3 Tablespoons butter
¾ Cup milk
1 yeast package (dissolved in ¼ cup warm water)
7 Cups flour (approximate)
Peel, cook and mash potatoes, save 1½ cups potato water.
Add butter, salt, and 1 tablespoon sugar to mashed potatoes.
Add potato water to mashed potatoes.
Scald milk, cool to lukewarm and add to mashed potato mixture.
Dissolve yeast in warm water and 1 tablespoon sugar.
Add to mashed potato mixture and stir in 4 cups flour.
Add enough remaining flour to make dough stiff enough to knead.
Knead until smooth.
Place in a large bowl, brush top with melted butter.
Cover and let rise until double in bulk (1-5 hours).
Place on floured board.
Pat into pieces ½ inch thick.
Pinch off small pieces and shape into 48 tiny rolls.
Place on greased pan.
Let rise until more than double in bulk.
Bake in 400 degree oven for 20 minutes, or until done.
Rolls do not brown, they remain white.