Colonial Potato Rolls

Williamsburg Sampler Bed and Breakfast Inn
922 Jamestown Road
Williamsburg, VA 23185

Email: WbgSampler@aol.com
Website: http://www.williamsburgsampler.com

Rolls, Scones, Coffee Cake

1 large potato
1 tsp salt
2 tbsp sugar
2 tbsp butter
1 ½ cups potato water
¼ cup scalded milk
1 yeast cake
7 cuts sifted all purpose flour

Peal the potatoes and boil in a pot of water for 30 minutes.
 Drain and reserve the water.  Mash the potatoes, adding the salt, sugar, and butter and beat well.  Then add the potato water and hot milk, and cool until lukewarm.

Add the yeas and stir  in 4 cups of the flower,   beating well. Add just enough of the remaining flour to make a dough stiff enough to knead.
Knead on a floured board until smooth and elastic.  

Brush the top with additional melted butter and place in a large greased bowl.  Cover the bowl and let rise slowly for 5 hours in a warm place until the dough has doubled.
Place on a floured boards and pat out to a thickness of about ½ inch (Do not knead again).
Pinch off small pieces and shape into small rolls.
Place in greased pans and let rise until very light and more than doubled in size.  Bake at a 400 degree oven for 20 minutes or until done.

Makes 48 to 50 rolls