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.
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!.
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
POTATO ROLLS
The mashed potatoes make these rolls light as a feather. They are easy because you don't have to knead them and you can make them up to a day before you need them--baking them right before you want to serve them. Perfect for your big holiday dinners.
Provided by SharleneW
Categories Yeast Breads
Time 3h16m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl combine 2 cups of the flour and the yeast.
- In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
- Add to dry ingredients in mixing bowl.
- Beat with electric mixer for 30 seconds on low, scraping side of bowl.
- Beat on high speed for 3 minutes.
- Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).
- Cover and refrigerate for 2 to 24 hours.
- Punch dough down.
- Turn out on lightly floured surface.
- Cover and let rest for 10 minutes.
- Grease 13x9-inch baking pan.
- Shape dough into 24 rolls.
- I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
- That helps to get a more uniform size.
- Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
- Place rolls in prepared pan.
- Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
- Bake at 400°F for 16 to 20 minutes or until golden brown.
Nutrition Facts : Calories 130, Fat 2.9, SaturatedFat 1.7, Cholesterol 6.9, Sodium 133.7, Carbohydrate 22.9, Fiber 0.8, Sugar 2.2, Protein 2.9
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.
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