These potato rolls have been a Paladini tradition for at least 15 years. We make them every Thanksgiving and again for Christmas dinner. They are awesome!
3 medium potatoes ( I cook them with the skin on, but you can peel them if you prefer.)
2 Tbsp yeast
1 ½ cups butter
1 ½ cups sugar
1 Tbsp salt
3 large eggs
3 cups hot water *part of this will be “potato water” (the water potatoes were boiled in)
About 9 cups of flour
Cut unpeeled potatoes into small cubes and boil till very soft.
Lift potatoes out of hot water with a slotted spoon and mash into a 2 cup measuring cup to make a solid 2 cups.
Scoop the mashed potatoes into a very large bowl
Add butter
Add 3 cups hot water, (including the potato water)
Add sugar
Add salt
It will be very hot.
Stir until butter is melted and water is just warm.
Stir in yeast
Beat eggs slightly and stir in
Begin to add flour, stirring with a wooden spoon.
Turn dough onto a floured surface and knead, adding flour till dough is no longer sticky and will absorb no more flour.
NOW THE DOUGH IS READY TO MAKE ROLLS.
You may keep the dough in a large covered bowl in the fridge for 10 days or more.
You will probably need to take the lid off bowl and “punch dough down” every few days.
SHAPING THE ROLLS:
Roll a small handful of dough into a 6″ rope and “tie it in a knot”
Place knots about 3″ apart on a greased, or parchment lined cookie sheet. Let rise for 1-2 hrs
Bake at 400 for 15-20 minutes.
*Rolls may also be baked for 20 minutes at 300 degrees till firm but not brown.
Several hours later they can be baked for 10 minutes at 400 degrees to brown them.
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Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good!
Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what?
As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything!
Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie.
(Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!)
John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah.
And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb!
I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!
November 27, 2014 at 5:32 pm
Hey Andi, oh my goodness! I made these for our Thanksgiving dinner and they turned out so perfect which for me is absolutely amazing! Thank you for your blog. Can you post your coffee recipe please? 🙂
God bless!
November 29, 2014 at 6:29 pm
Jeanette, I am so glad you like them! Yay! Here is the iced coffee link https://paladinipotpie.com/2011/12/14/elegant-iced-coffee/ It is called Elegant Iced Coffee. Have a blessed Christmas season!
November 17, 2018 at 8:28 am
Reblogged this on Paladini Potpie and commented:
The Saturday before Thanksgiving is a good day to make dough for potato rolls. They have been a Paladini family favourite now for more than 21 years.