Grandma’s Potato Rolls

November 27th, 2013 | Posted by Spice Grove Designs in Recipes | Spice Grove Designs

Thanksgiving….

What does it mean to you?

In my heart it always will mean Grandma and her rolls. Handmade from scratch. Poking the rising dough and trying not to get caught. Licking the cinnamon and sugar off my fingers and trying to steal raisins when she wasn’t looking! She always patiently let us help even when we just made a mess!

Grandma's recipe in her handwriting

Grandma’s recipe in her handwriting

I wanted to share this recipe with you to remind you to be thankful of the simple times with your loved ones – the everyday, messy, beautiful moments that are packed into each day!! Enjoy friends!

Ingredients for potato rolls

Ingredients for potato rolls

Grandma’s Potato Rolls

Mix together in a large bowl:

2 Packages Dry Yeast
6 cups warm water
1 cup instant potatoes
1/2 cup sugar
2 eggs well beaten
1 tsp. salt
1 cup powdered dry milk
1 cup cooking oil (I used canola)

Mix enough flour to make stiff. (Roughly equal to the amount of water used, but I generally use more.) Let rise once and punch down. Make into desired rolls (dinner, clover leaf, cinnamon, etc.) (This recipe is already doubled and usually will yield about 4 doz. rolls. If you forget this (like I did) you will end up with 12 PANS of rolls and use over 10 lbs. of flour!! Eeek! Just a warning!) :)

Mixing, Rising and Shaping

Mixing, Rising and Shaping

Bake at 375 degrees for 20 minutes until brown. I then brush the tops of the rolls with butter.

The finished product

The finished product

To make cinnamon rolls I use the same recipe but just finish it off differently!

You will need:

Cinnamon
Sugar
Butter
raisins (optional)
Nuts (optional)

After dough has risen roll out to about 1/4 inch thick. I then either spread butter on the dough or if I’m feeling lazy spread chopped up bits of butter on the surface. (Either way works fine!) Then I sprinkle my cinnamon and sugar mixture on followed by raisins. (I LOVE nuts in here too, but our kiddo’s aren’t quite so keen on them!)

My dough and rolling out the dough

My dough and rolling out the dough

 

Filling for Cinnamon Rolls

Filling for Cinnamon Rolls

Next roll up your dough so you end up with one long ‘log’ shape. Now for my secret weapon to cut perfect roll shapes without ending up with flat and squished shapes! Head to your sewing box. (WHAT??? – I know it sounds crazy, but trust me!) Cut off a piece of thread about 10″-12″. Put thread under where you’d like to cut and pull both ends of the thread toward each other cutting the dough cleanly and easily!

Cutting cinnamon roll shapes

Cutting cinnamon roll shapes with my secret weapon….

Put rolls in oven at 375 degrees for 20 min. Top with butter just like you did the regular rolls. You can add a simple frosting if you’d like, but we always enjoy them just like this!

Cinnamon rolls rising and cooling

Cinnamon rolls rising and cooling

I hope you have enjoyed this recipe! Let me know if you try it! And from the Spice Grove Designs Home to your Home………we wish you a Happy Thanksgiving!!

Blessings,
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8 Responses

  • midnightcoiler says:

    Yum, I think I could devour that whole pan of Grandma’s Potato Rolls in one sitting, with lots of butter. Also eying the sweet version — they’d be good on Christmas morning.

    • spicegrovedesigns says:

      Awww, thanks so much Lynn!! We are still pulling them out from the freezer from when I posted this!! Still yummy! But yes, if I’m honest, I could polish off an entire pan by myself too! :)



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