Best Featherbed Rolls Farmers Almanac Recipes

FEATHER BED ROLLS

Feather Bed Rolls image

A yummy and simple recipe we made in a local cooking class I took a couple years ago. Recipe is from the instructor Fabienne Ratkov. If you're afraid to work with yeast this is the recipe for you!

Provided by ReeLani

Categories Yeast Breads

Time 1h

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

2 packages active dry yeast (2 tbs)
1 1/4 cups warm water (Fabienne always said it should be warm "like a comfortable bath")
1/4 cup sugar
1 1/4 teaspoons salt
1 egg
3 cups all-purpose flour
2 tablespoons melted butter

Steps:

Preheat oven to 375 degrees.
Grease a couple of 12-count muffin tins.
Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
Add sugar, salt and egg.
Add flour gradually and beat well.
Add butter.
Fill greased muffin tins half full.
Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
Bake for 20 minutes.
The last time I made these I think I got 18 roll/muffins.
Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

FEATHERLIGHT ROLLS

Featherlight Rolls image

"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon plus 1/3 cup sugar, divided
1 cup warm 2% milk (110° to 115°)
1/3 cup shortening
2 eggs
1-1/2 teaspoons salt
4 to 5 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

FEATHERBED ROLLS - FARMER'S ALMANAC

Featherbed Rolls - Farmer's Almanac image

There are lots of "feather" bread or roll recipes, or those that use leftover mashed potatoes. This is an oldie, goody, and keeper! The key ingredient is not just the potato, but the potato WATER that the potato was boiled in. The starches help to create a light, fluffy bread or roll. This recipe is from The Farmer's Almanac. Just a side note: breads made without sugar will not brown. You will have a white roll, which, at one time, was a desirable trait (white, light & tender).

Provided by kstrating

Categories Yeast Breads

Time 3h20m

Yield 16-20 rolls

Number Of Ingredients 7

Ingredients

1 large potato, peeled and cut into 1-inch chunks
1/3 cup sugar
1/4 cup butter, cut into pieces
1 teaspoon salt
1 (1 tablespoon) package dry yeast
1 egg
3 1/4-3 3/4 cups flour

Steps:

Boil the potato until tender. Drain, reserving 3/4 cup of the cooking water. Mash the potato and set aside.
In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105 degrees to 115 degrees F).
Stir in the yeast and let stand for 5 to 10 minutes.
Beat in the egg and potato by hand.
Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a floured surface and knead for about 3 to 5 minutes, adding enough flour to make a moderately soft dough.
Place in an oiled bowl, turning to coat all sides with oil.
Cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours.
Punch the dough down.
On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter.
Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
Preheat the oven to 350 degrees F.
Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.