Classic Potato Cottage Cheese Yeast Rolls Grandma Food

CLASSIC POTATO COTTAGE CHEESE YEAST ROLLS- GRANDMA

Steps:

• 1. Please note that this recipe takes around 3 hours due to being a traditional yeast dough recipe. Rising times can vary with air temperature and humidity. Combine the boiling water and potato flakes in a medium mixing bowl. Mix well. Cool for 10 minutes. Meanwhile, in a large mixing bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and butter until blended. Stir cottage cheese into the potatoes. Add to yeast mixture and mix well. Beat in 3 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
• 2. Turn dough onto a floured board. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover with a towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down. Turn onto a lightly floured board. Divide into 24 pieces. Shape each into a ball. Place 3 inches apart on greased baking sheets. Cover with a cloth towel and let rise again until doubled in bulk, about 45 minutes.
• 3. Beat remaining egg until frothy. Brush over dough. Sprinkle with sesame seeds if desired. Bake at 350 degrees for 16-18 minutes or until golden brown. Brush hot rolls with melted butter. Remove from pans to wire racks to cool.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

COTTAGE CHEESE YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.

MY GRANDMA'S POTATO ROLLS OR POTATO BREAD (FOR BREAD MACHINE)

Steps:

• If making POTATO ROLLS: Preheat oven to 350°F.
• In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey.
• Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks.
• Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel. Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature.
• Punch down and then roll dough out on floured surface to 1/2" thickness.
• Use a canning jar ring to cut rolls - should make 30-36 rolls.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 12-15 minutes or until lightly browned.
• If desired, slather outside tops with butter while still warm.
• Enjoy!
• NOTE: Prep time does not include rise times as they will vary.
• If making POTATO BREAD: Place into bread pan in order as listed above OR as per manufacturer's guidelines.
• Set for 1 1/2 lb. bread loaf and start bread machine.
• Walk away until you hear the "ding" of the bread machine - approximately 3 hours later.
• Remove from pan and slather outside of the loaf with butter while still warm from machine.
• Enjoy!

GRANDMA'S EASY POTATO ROLLS

Steps:

• Mix and knead together all ingredients in bread machine (or in mixer).
• If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
• Your dough might not have risen exactly double.
• Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
• Round each piece into a smooth ball.
• Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
• Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
• Preheat the oven to 325.
• Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
• Rolls should be golden brown when done. Brush with additional melted butter.
• Let cool slightly and turn out on a rack to cool.