Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Potato Rolls

Demonstrated by: Eleanora Cadinha of the Portuguese Pioneer Civic Association.
Portuguese Recipes on March 1, 1996.

electric_kitchen_logo

Ingredients:

Potato Rolls

  • 3 medium potatoes, pared
  • 1/2 cup butter or margarine, softened
  • 1/4 cup evaporated milk
  • 2 pkg active rapid-rise dry yeast
  • 1 cup plus 1 tablespoon sugar
  • 9 cups flour
  • 1 1/2 teaspoons salt
  • 4 eggs, beaten
  • 1/4 cup shortening, softened
  • Evaporated milk

Directions:

  1. Dice potatoes; cook in water to cover; drain, reserving 3/4 cup of the water.
  2. Put cooked potatoes, butter, 1/4 cup evaporated milk, and 1/4 cup of the reserved potato water in blender; blend until smooth.
  3. Set aside.
  4. Dissolve yeast in the remaining 1/2 cup reserved warm potato water.
  5. Add 1 tablespoon sugar; mix well.
  6. Cover, set aside for 5 to 10 minutes, or until mixture bubbles.
  7. Grease 7 pie pans.
  8. In a large bowl, combine 8 cups of the flour, the remaining 1 cup sugar, and the salt.
  9. Add eggs and potato mixture; mix well.
  10. Add yeast mixture; mix well.
  11. Add shortening to dough; mix with dough hook of an electric mixer for about 5 minutes or knead by hand for about 10 minutes, adding more of the remaining 1 cup flour as necessary.
  12. Knead until dough is smooth and elastic.
  13. Cover dough and let rise for about 30 minutes; punch down and let rise for another 30 minutes.
  14. Punch down and let rise until doubled.
  15. Punch down and divide dough in 7 equal portions.
  16. On a floured board, knead each portion well and shape into 7 rolls.
  17. Place 7 rolls in each prepared pan.
  18. Cover and let rise until doubled, about 45 to 60 minutes.
  19. Preheat electric oven to 350°F.
  20. Brush top of rolls with evaporated milk.
  21. Bake for 20 minutes or until golden brown.

Makes about 4 dozen rolls.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.