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.
FEATHERBED ROLLS - FARMER'S ALMANAC
There are lots of "feather" bread or roll recipes, or those that use leftover mashed potatoes. This is an oldie, goody, and keeper! The key ingredient is not just the potato, but the potato WATER that the potato was boiled in. The starches help to create a light, fluffy bread or roll. This recipe is from The Farmer's Almanac. Just a side note: breads made without sugar will not brown. You will have a white roll, which, at one time, was a desirable trait (white, light & tender).
Provided by kstrating
Categories Yeast Breads
Time 3h20m
Yield 16-20 rolls
Number Of Ingredients 7
Steps:
- Boil the potato until tender. Drain, reserving 3/4 cup of the cooking water. Mash the potato and set aside.
- In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105 degrees to 115 degrees F).
- Stir in the yeast and let stand for 5 to 10 minutes.
- Beat in the egg and potato by hand.
- Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a floured surface and knead for about 3 to 5 minutes, adding enough flour to make a moderately soft dough.
- Place in an oiled bowl, turning to coat all sides with oil.
- Cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.
- Punch the dough down.
- On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter.
- Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.
Nutrition Facts : Calories 158.6, Fat 3.5, SaturatedFat 2, Cholesterol 19.2, Sodium 177.4, Carbohydrate 27.9, Fiber 1.4, Sugar 4.4, Protein 3.8
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