Feather Bed Rolls Recipes

FEATHER ROLLS

Steps:

• In a large bowl, combine 2 cups of the flour and the yeast. In a medium mixing bowl, combine the warm water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. Cover; chill for at least 2 hours or up to 24 hours.
• Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover; let rise in warm place until nearly double in size (about 40 minutes).
• Preheat oven to 400°F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

ICEBOX ROLLS

Steps:

• Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture., Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place 3 balls in each cup of 3 greased muffin tins. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

FEATHERBED ROLLS - FARMER'S ALMANAC

Steps:

• Boil the potato until tender. Drain, reserving 3/4 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 degrees to 115 degrees F).
• 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 to 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 1-1/2 hours.
• Punch the dough down.
• On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter.
• Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.

FEATHER BED ROLLS

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

FEATHER BED POTATO ROLLS RECIPE

Steps:

• 1.peel potato and cut into 1" chunks and boil til soft. Drain and reserve cooking water. mash potato and set aside. 2.In a large Bowl: Conbine hot potato cooking water 3/4 cup reserved, sugar, butter cut into chunks, and salt. Let stand until butter is melted and mixture is warm ( 105 degrees to 115 degres ) 3.Stir in the yeast and let stand for 5-10 mins. Beat in egg and potato by hand. Using wooden spoon, stiring in as much flour as you can. turn onto board and knead in remaining flour. Kneading about 5 mins. Place in an oiled bowl and turn, cover and let rise in a warm place til double in bulk, about 1-1 1/2 hours. 4.Punch: the dough down..on floured surface knead lightly and roll out to 1/2 " and cut with a 3" round cutter. Place rolls on lightly greased cookie sheet. Cover and let rise until double in bulk, about 30-45 mins. 5.Preheat Oven to 350 degrees. Bake for 18-20 mins. or until golden brown and delicious!.

FEATHER BEDS

Steps:

• Stir together sugar, salt, hot potato water, and margarine. Let cool. Add the rest of the ingredients and knead well. Let rise until double in bulk. Then roll out and cut into circles. Put close together on a baking sheet. Let rise again until double. Bake at 350° for 30 minutes until golden. Note: These may also be made into crescent rolls and clover rolls. They are very light and most delicious.