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Author Notes: This is Nancy Taylor Robson's recipe. I illustrate her weekly food column for The Chestertown Spy, and she very kindly pauses her busy life to find well-tested recipes for us to submit to Food52 contests. I tend to be a Bisquick kind of baker, but Nancy knows the good foods that are genuinely tasty and satisfying, particularly on a cold winter's night on the Eastern Shore of Maryland. —fineartdaily
Makes 3 dozen
- 1 cup white mashed potatoes - Yellow Finn or Red Bliss are best
- 1 cup warm water, from potato-boiling, if possible
- 1/4 cup sugar
- 1 yeast cake or 1 tablespoon yeast
- 2 well-beaten eggs
- 1 teaspoon salt
- 1/2 cup shortening (unsalted butter is nice)
- 6 cups flour
- Mix together the potatoes, water, sugar and yeast. Set aside, covered for 20 minutes. Add to that mixture the eggs, salt and shortening. Blend in 6 cups of flour and knead well. Let double in bulk in a warm place with a towel overtop the bowl. Then make knobs - the dough will be sticky - and place on a greased cookie sheet. Bake at 400°F for 15 minutes. Makes 3 dozen. Divine with smoked salmon, Smithfield ham or for egg salad sandwiches.
- This recipe was entered in the contest for Your Best Dinner Rolls
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How to make bouillabaisse.
Just shrub it off.