Feather Bed Potato Rolls
Published: Friday, August 28, 2026
1 large potato, peeled and cut into 1" chunks
1/3 c. sugar
¼ c. (½ stick) butter, cut into pieces
1 tsp. salt
1 pkg. dry yeast (1 Tbsp.)
1 egg
3¼ to 3¾ c. flour
Boil the potato until tender. Drain, reserving ¾ 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 (105-115°). 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 3-5 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 1½ hours.
Punch dough down and turn out onto a lightly floured surface. Roll dough out to a ½" thickness and cut with a 3" round cutter. Place the rounds ¼" apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30-45 minutes.
Heat oven to 350°. Bake rolls for 18-20 minutes, or until golden brown. Remove to a wire rack to cool. —Makes 16 to 20 rolls.
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