bestcooks@yadkinvalleymagazine.com
Featherbed Potato Rolls from Phyllis Biggs of Dobson In the early 60s I became a member of the Good Neighbor Extension Club. I made lifelong friends, learned to cook, bake, sew and enjoy friends and fellowship. I attended a yeast bread workshop and learned to make these delcious rolls. I have made them many times since, that’s 40 years, they are foolproof and my family loves them. They are a favorite for family dinners...each plate always holds at least two of these giant hot rolls! Nothing smells better than fresh yeast bread rising. 1 medium baking potato 1 (1/4-ounce) box active dry yeast 1/3 cup granulated sugar 1 1/2 teaspoons salt 1/4 cup (1/2 stick) plus 2 Tablespoons butter or margarine, softened 1 egg beaten 4 1/2 cups all-purpose flour Preheat oven to 375°F. Place potato in water to cover; cook til tender. Reserve 3/4 cup potato water. Cool potato slightly; peel. Dissolve yeast in 1/4 cup warm water (115°F.) Mash potato with a fork to yield 1/2 cup. Combine sugar, salt, 1/4 cup butter. Add reserved potato water; mix well. Cook to lukewarm; add yeast mixture, potato, egg, 2 cups flour, stir til smooth. Add 2 additional cups flour to make smooth soft dough. Turn out on lightly floured board. Knead til smooth, about 5 minutes. Turn dough into a well greased bowl; turn to grease the top. Cover; let rise til doubled in size, 1 to 1 1/2 hours. Punch dough down, divide in half. Shape each half into 12 smooth balls. Arrange on greased baking sheet. Melt remaining 2 Tablespoons butter. Brush rolls with butter. Let rise 1 to 1 1/2 hours. Bake for 15 minutes or until golden.
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