Best Cooks

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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.

This reader favorite first appeared in our Jan/Feb 2020 magazine Monica’s No-Bake Butterscotch Cookies

2 cups granulated sugar 1/2 cup 2% milk 1/2 cup (1 stick) butter 1 cup butterscotch chips 1 cup peanut butter 3 cups rolled oats 1 Tablespoon vanilla extract

In a skillet put sugar, milk, butter, butterscotch chips. Cook on high. Stir constantly to prevent burning. When mixture begins to boil continue to stir for 1 minute. Remove from heat. Add peanut butter, vanilla, rolled oats. Mix well. Drop by spoonful on wax paper. Allow up to 1 hour to cool. Remove from wax paper. Store in airtight container.

When you have your kids and maybe someone else’ s too for a vacation day or the inevitable snow days (even the thought of no electricity) here is an activity you all can do together with outstanding results everyone will enjoy munching. Have your supplies on hand!

“One afternoon, per request, I attempted to make some chocolate no-bake cookies for my children for a snack,” said Monica Dolinger, “I made my way over to the cabinet to get the cocoa powder. There was NO cocoa powder! Now what do I do?

The milk, sugar and butter were already in the saucepan. I had a bag of butterscotch chips. I tossed in about a cup of chips. Finished out the recipe as recommended and scooped out the batter onto a piece of wax paper that lined my countertop.

They were an instant hit with my family! This family favorite cookie recipe is one that can be altered in different ways. My daughter does not like chocolate so I can choose to do butterscotch or even peanut butter for her. It’ s a well known recipe but with the right substitutions, you can make it just about any way you want.

Reader Favorite

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