Light and fluffy, full of flavor, and the secret is the potato boiling water!
When I was a kid, my mom made bread most weekends.
The rest of the week, we survived on the grocery store loaves.
Im glad I did!
My spin
You know by now I cant leave anything alone.
I also swapped out honey for the white sugar.
It is worth this step, and a little patience.
you’re free to eyeball this, or weigh the dough on a scale, and divide.
Using a calculator, thats not too much math, and not too much time.
This is what I do because I want them even, but mother never did!
She just guesstimated, and she was usually pretty close.
Next time, Im trying 100% whole grain.
Ill let you know how they turn out!
Once you get to the second cup of flour, go slowly, letting the dough absorb the flour.
At first it will look dry, but then sticky.
Remove from the bowl, and finish kneading.
Youll want it to be smooth, but still a bit sticky.
I often choose to do it by hand because it is a nice experience.
Even with so much whole-grain flour, this is a nice soft dough.
This forms a nice tight ball.
Cover and let them risein a greased baking pan until more than doubled in bulk.
Let cool, then enjoywith butter or whatever you love on a potato roll.
They freeze nicely, and love to be given away to others as well.
Sylvias Featherbeds
400 degrees 20 minutes
Dissolve yeast and sugar in water.
Mix together the mashed potatoes, potato water, egg, salt, and four cups of flour.
Add the yeast mixture, and flour to make a dough.
Turn onto the board and knead until smooth, adding flour to keep from sticking.
Rise to double, shape into rolls, let rise again, then brush with butter and bake.
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