Breads

Featherbeds

  • 1/3 cup Sugar
  • 1 teaspoon Salt
  • 1 tablespoon Yeast
  • 1/4 cup Margarine, melted
  • 3/4 cup Hot potato water
  • 1/2 cup Mashed potatoes
  • 1 Eggs
  • 4 1/2 cup Flour

    • Stir into bowl; sugar, salt, margarine,and hot water. Water should feel hot on wrist but not burn. Add yeast and stir. Let cool until warm. Add mashed potatoes. Add egg and mix well. Add flour 1 cup at a time and mix well. When dough lifts from sides of bowl turn onto floured counter (using measured flour). Keep adding flour slowly while kneading. You may not need all the flour. Dough will be firm, like a baby's behind. Stop kneading when dough has a satiny sheen and dimples or blisters under the surface ( about 10-15 minutes). Put back in bowl, oil lightly, cover with cloth and let rise until double (1 hour) or until apoke with a finger doesn't disappear.

    Turn out onto counter. You may shape these rolls two different ways; 1. roll out and cut with bisquit cutter; 2. cut into 24 equal pieces, knead each piece individually and shape into balls. Place close together in baking dish and let rise again. Bake at 350 degrees 20-30 minutes or until golden.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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