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Active Time
35 min
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Total Time
1 day (includes rising)
Like many an accomplished hostess in the South, Miss Lewis was a dab hand at making yeast rolls and always generously anointed them with butter before putting them in the oven. Dinner rolls should be brought to the table hot, so if you make them early in the day, you will want to reheat them gently. (Leftovers are great for breakfast the next morning, split, buttered, and served with homemade strawberry or fig preserves.) Mashed potato is a traditional addition to a yeast dough like this one; it helps the rising and also contributes to its tenderness. These rolls have outstanding flavor and are so light and fluffy they almost levitate.
Ingredients
Makes 2 dozen
Step 1
Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.
Step 2
Meanwhile, melt 2 1/2 tablespoons butter.
Step 3
土豆泥烫手山芋叉在一个大碗里。搅拌in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
Step 4
Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)
Step 5
搅拌yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.
Step 6
Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).
Step 7
Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
Step 8
Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).
Step 9
Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
Step 10
Preheat oven to 375°F with rack in middle.
Step 11
Melt remaining 1 1/2 tablespoons butter.
Step 12
Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
Rolls are best the day they're baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350°F oven, 5 to 10 minutes.
Leave a Review
Reviews (30)
Back to TopCan't get these rolls to the table as the entire family descends upon them as I take them out of the oven!
Anonymous
Weatherford TX
9/10/2022
These were one of the worst buns I have ever made..I actually had to throw them out & I never throw out food
Anonymous
Yuma az
11/16/2011
The best bread I have ever eaten!
Anonymous
Lynchburg, VA
12/30/2009
Like any fresh bread, these were good, and light and fluffy, but generally lacking flavor. I used salted butter hoping that would counteract the blandness other reviewers mentioned, but it wasn't enough. They needed probably another 1/4 of salt.
raelehman
Rockville, MD
12/19/2009
这些指示。我让他们overnig之外ht well-covered since it was chilly and there was no room in the fridge - plus, it's fun to torture the raccoons! I let the rolls rise for a few hours the next day, and they baked up fine. The texture was good - moist, relatively light. But they were desperately lacking flavor. Needs salt!! If I made them again, I'd definitely add more salt to the dough and possibly sprinkle a little kosher on top after they're buttered. Try Blue Ribbon Overnight Rolls from another site for a recipe that's easier and tastier.
ChezButtons
Bay Area, California
12/1/2009
I have made this receipe many, many times and each time the results are wonderful! My husband loves them--he's into them even before I can get them from the oven to the countertop to cool. They have become a fixture with our monthly "dining in" gang.
Beck44
Safety Harbor, FL
10/16/2009
While perusing the reviews for this recipe, I noticed that the majority of the individuals who had difficulties with the rolls are located in northern states. The problem may lie with the choice of flour brand they used. Southern flour brands are made from soft varieties of wheat and are blended to have a lower gluten content. These flours will produce a lighter, fluffier roll. Water hardness and chlorine content will also adversely affect the dough. Thanks for providing this delicious recipe! Miss Lewis is stilled sorely missed!
Goldspinner
the North Carolina Piedmont
6/14/2009
I must have done something wrong... everything was fine until the final rise and when I put the melted butter on, the rolls completely deflated and they came out as flat disks rather than fluffy rolls. The flavor was ok, but I will definitely have to try again.
blasher
Atlanta, GA
4/13/2009
Not worth the effort.
ravj61
Syracuse, NY
12/29/2008
Made these for Thanksgiving yesterday and followed the recipe exactly except that I added a bit more salt than called for. DELICIOUS! They were extremely light and soft (I think I may have slightly underbaked them) with a delicate potato flavor. Will definitely make again.
Anonymous
New York, NY
11/28/2008
I have to agree with some of the other reviewers. The rolls are - fine. I like the recipe overall, but they weren't feathery light or even some of the best dinner rolls I've had. The rolls were just rolls and they were fine, but took a lot of effort for what they are.
melzie
New York, NY
11/19/2008
Given that these take a full day to prepare, I was expecting absolute nirvana rolls and I got...rolls. When I tried them I thought: "Pillsbury!" For the amount of time these take I don't think it's worth the time or effort. I'll shop at my bakery or buy the blasphemous instant-bake instead.
mittenkg
Seattle
11/9/2008
I can't wait to try these, I love potato based bread! the reason for letting the dough rise in the refrigerator over night is to allow the flavour to develop as the yeast slowly digests the flour. you could skip that step and just let them proof on the counter for an hour, but they wont taste the same. just don't let the dough rise at room temperature before putting it in the fridge, or the yeast will lose it's strength
lmcardle
Toronto
11/3/2008
Good grief! Don't throw failed rolls or bread in the garbage--throw it in the Cuisinart and freeze it for much better than store bought stuffing or bread crumbs.
constancecv
Cherry Valley, NY
10/29/2008
These are very light and have a great texture, they just lack in flavor for me. If you are looking for white bread rolls these are a great choice.
Anonymous
New York, NY
10/26/2008
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