Martha Washington's Potato Rolls
Bake Martha Washington’s soft, golden potato rolls using mashed potatoes and yeast. Prepare the dough ahead, refrigerate, and bake fresh for dinner or the holidays.
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Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry brush
- Potato masher
- Colander
- Mixing bowl
- Saucepan
- Measuring cup
- Chef's knife
- Oven
- Stove
- Baking sheet
- Kitchen towel
- Wooden spoon
Ingredients
- 2 large potatoes, peeled and cut into chunks
- 3/4 cup milk
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 tablespoons unsalted butter, room temperature
- 1 package (2¼ teaspoons) active dry yeast
- 6 to 7 cups all-purpose flour
- 2 tablespoons vegetable oil
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