These rolls--from the Greene on Greens cookbook (one reason why we love Mr. Greene- are made with mashed potatoes--so surely they should be included in a vegetable cookbook, no?)
I've been making them for years beginning with long ago Thanksgivings but also for Katya's Christmas dinners. They are always a grand thing to contribute to a meal--hot and buttery--and a vegetable to boot!
The rolls might have special importance in our family meals. If there is an ample supply for Sam, they bring him such joy, we don't have to worry if there are not quite enough non-meat dishes on the menu.
Last Thanksgiving, Sam, in charge of making the rolls, called for recipe specifics. I gave him the instructions over the phone. He typed them on his computer and promptly e-mailed it back to me. Here it is in a quite proper recipe format:
1 c. milk
1/2 c. sugar
2 tsp salt
1 pkg. dry yeast
Two large eggs (lightly beaten)
1 c. mashed potatoes (make these before you begin--two or three small potatoes will be more than enough--mash with milk-- you don't have to make proper buttery, salt and peppered mashed potatoes--though you could)
5 1/2 c. all-purpose flour (approx)
8 tbsp unsalted butter, melted
3 tbsp butter for inside of rolls.
2 tbsp butter (melted) to brush outside
(1) Scald milk. (Very hot, not boiling). Let cool in large bowl to luke warm.
(2) Add sugar, salt to milk, stir well.
(3) Stir in yeast, let stand two minutes
(4) Beat in eggs, mashed potatoes, and 1 1/2 c. flour. Do not over beat. Some lumps will remain.
(5) Let stand till bubbly, 5 min.
(6) Add 8 tbsps melted butter. Stir in remaining flour, one cup at a time, until smooth and not sticky. Keep adding flour if it’s too wet.
(7) Transfer to floured board, knead two min., adding more flour if necessary. You should have a ball of soft, smooth dough.
(8) Place dough in well-buttered large bowl. Turn dough, coat w/ butter.
(9) Let stand until tripled in size (warm place). This could take several hours--especially if you live in a cold house.
Pull off pieces of dough slightly larger than a ping-pong ball. Flatten w/ hands. Using floured knife, make creased down each. Lightly butter one half, fold it over, seal together. Place roll seam-side up on buttered sheet, brush with 3 tbsp melted butter. Cover loosely and let rise 40 minutes.
Pre-heat oven to 400. Bake rolls till lightly browned, 15-18 minutes.
That’s more or less it--makes plenty of rolls--and they're great as leftovers, for breakfast with jam, etc....