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.
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 3 cups hot water, (including the potato water)
It will be very hot.
Stir until butter is melted and…
View original post 159 more words