FEATHER ROLLS
The secret ingredient that makes this bread roll recipe fit its "Feather Rolls" moniker? Mashed potatoes! Once you learn how to make rolls with spuds, you'll never skip that step again.
Provided by BHG Test Kitchen
Time 1h35m
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups of the flour and the yeast. In a medium mixing bowl, combine the warm water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. Cover; chill for at least 2 hours or up to 24 hours.
- Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover; let rise in warm place until nearly double in size (about 40 minutes).
- Preheat oven to 400°F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm.
Nutrition Facts : Calories 188 kcal, Carbohydrate 29 g, Cholesterol 15 mg, Protein 4 g, SaturatedFat 4 g, Sodium 256 mg, Fat 6 g, UnsaturatedFat 0 g
FEATHER BED ROLLS
A yummy and simple recipe we made in a local cooking class I took a couple years ago. Recipe is from the instructor Fabienne Ratkov. If you're afraid to work with yeast this is the recipe for you!
Provided by ReeLani
Categories Yeast Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Grease a couple of 12-count muffin tins.
- Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
- Add sugar, salt and egg.
- Add flour gradually and beat well.
- Add butter.
- Fill greased muffin tins half full.
- Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
- Bake for 20 minutes.
- The last time I made these I think I got 18 roll/muffins.
- Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.
FEATHERLIGHT ROLLS
"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
MOM'S 'FEATHER BUNS'
Mom's light as a feather buns are easy to make, full of flavour and a recipe she's been using for over 40 years!
Provided by Carol in Oz
Categories Yeast Breads
Time 6h20m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in first amount of warm water until foamy.
- Add yeast mixture to rest of ingredients except flour.
- Add flour in batches, stirring well in between.
- Knead until dough becomes elastic yet pliable.
- Let rise for 2 hours.
- Knead again and let rise for one hour.
- Punch down dough and shape into egg sized portions and place on a lightly greased baking sheet.
- Cover and let rise for 3 hours.
- Bake at 400F for 15-20 minutes until tops browned.
Nutrition Facts : Calories 196.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 3.2, Sodium 79.1, Carbohydrate 35.4, Fiber 1.2, Sugar 3.6, Protein 4.4
FEATHER BED POTATO ROLLS RECIPE
Provided by á-2555
Number Of Ingredients 7
Steps:
- 1.peel potato and cut into 1" chunks and boil til soft. Drain and reserve cooking water. mash potato and set aside. 2.In a large Bowl: Conbine hot potato cooking water 3/4 cup reserved, sugar, butter cut into chunks, and salt. Let stand until butter is melted and mixture is warm ( 105 degrees to 115 degres ) 3.Stir in the yeast and let stand for 5-10 mins. Beat in egg and potato by hand. Using wooden spoon, stiring in as much flour as you can. turn onto board and knead in remaining flour. Kneading about 5 mins. Place in an oiled bowl and turn, cover and let rise in a warm place til double in bulk, about 1-1 1/2 hours. 4.Punch: the dough down..on floured surface knead lightly and roll out to 1/2 " and cut with a 3" round cutter. Place rolls on lightly greased cookie sheet. Cover and let rise until double in bulk, about 30-45 mins. 5.Preheat Oven to 350 degrees. Bake for 18-20 mins. or until golden brown and delicious!.
FEATHER BREAD (BREAD MAKER - FOR BREAD - ROLLS - AND BUNS.)
Love baking bread and rolls. When wrists began to make kneading difficult I got a bread maker - my hand made recipe#146085 now only made for those special occasions when family gather. This recipe goes back to my first bread maker and is the one I turn to when needing fresh bread or rolls with the taste of old fashioned bread ... in my bread maker perfect bread every time which is a real plus when expecting guests. Great on the dough cycle for rolls and those recipes calling for frozen bread dough - especially for the pull apart breads. Just the right amount of dough to fill a bundt pan when making Manda's awesome Monkey Bread recipe#17248. Do check your bread maker recipe book to assure it can make a dough using four cups of flour.
Provided by Gerry
Categories Yeast Breads
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
- Place ingredients in order listed with the flour and yeast going in last.
- Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky. Never add more then 3 tablespoons of either the flour or the water. In my breadmaker the whisked flour and the carefully measured ingredients are right on. Makes a large loaf.
- FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls. I often make braided loaves topping with sesame seeds.
- Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
- Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
- Time varies - check your machine. Cooking time is machine and baking time.
Nutrition Facts : Calories 373.5, Fat 6.6, SaturatedFat 1.3, Sodium 845.6, Carbohydrate 68.3, Fiber 2.5, Sugar 4.4, Protein 9.1
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