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Ma’s Potato Rolls

Print Recipe
Course Bread, Muffins and Cakes, Side Dish
Cuisine American, circa 60s and 70s, Southern Maryland - Down Home, The South, Tried and True

Ingredients
  

  • 2 cups mashed potatoes
  • 1 yeast cake dissolved in water (one packet of yeast dry)
  • 1 cup potato water from the water the potatoes were boiled in
  • 2 eggs slightly beaten
  • ½ cup sugar
  • 1 cup lard no substitutions TEST WITH BUTTER
  • 5 ½ cups flour
  • Flour for working out rolls

Instructions
 

  • Combine the first five ingredients. Let rise until doubled, light and spongy.
  • Add the flour and then cut the lard into mixture with hands (or pastry blender). Salt to taste (about one palm full)
  • Refrigerate dough overnight.
  • Take dough out of the refrigerator about two hours before working out.
  • Prepare a large bowl of flour for working out rolls. They will be quite sticky and need a lot of flour. Make rolls and let rise 30 to 40 minutes. Bake at 425°F for 15 to 20 minutes.

Notes

TIPS for working out
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