Photo Credit
Cesarz/shutterstock
The Editors
Yield
16 to 20 rolls
Category
Course
Credit
Kate Gallo, Princeton, New Jersey Flemington Agricultural Fa
Sources
Ingredients
1 large potato, peeled and cut into 1-inch chunks
1/3 cup sugar
1/4 cup (1/2 stick) butter, cut into pieces
1 teaspoon salt
1 package (1 tablespoon) dry yeast
1 egg
3-1/4 to 3-3/4 cups flour
What's cooking in The Old Farmer's Store?
More Like This
ADVERTISEMENT
Comments
Add a Comment
This is a very good recipe...makes the best soft and light rolls....I let the dough rise overnight in the fridge and made the rolls the next morning....ABSOLUTELY EXCELLENT!!