Mrs. Eaton’s Potato Rolls

By • December 14, 2010 • 14 Comments

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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

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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
  1. 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.

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