So Soft! So Easy! 1930's Potato Bun Recipe - Old Cookbook Show - Glen And Friends Cooking

So Soft! So Easy! 1930's Potato Bun Recipe This potato roll recip or potato bun recipe is pretty vague when it comes to the ingredients and method. But the buns that we ended up with were so soft and delicious! These are the perfect dinner roll for any holiday party, or they would be great buns for smash burgers or slider buns.
Ingredients:
2 Tbsp lard
1 cup hot mashed potato
2 Tbsp sugar
1 tsp salt
2 eggs
5 cups water
1 compressed yeast cake

Method:
Melt 2 tablespoons lard with 1 cup hot mashed potatoes, 2 tablespoons granulated sugar, 1 teaspoon salt.
Beat 2 eggs well, and add about 4 cups water.
When lukewarm, add 1 compressed yeast cake that has dissolved in 1 cup lukewarm water.
Set to get light and foamy about 1½ - 2 hours.
Then mix stiff and knead well.
Let rise until twice its size.
Then roll out, and cut whatever size or shape you wish.
Let rise twice their size and bake in a moderately oven.


***Tips:
- I cut this recipe in half and ended up with 4 dozen rolls - a lot of rolls.
- I used 2 tsp (10 mL) of instant yeast instead of a fresh yeast cake.
- The recipe never mentions flour... but obviously it needs some. For a half recipe I used about 6 cups.
- The dough is sticky and hard to knead - use a stand mixer if you have one.
- They took about 12 minutes at 350ºF to bake

0:00 Welcome to the old cookbook show
0:26 Today we are making a 1930 potato rolls recipe
0:49 The initial ingredient mixing
1:48 Adding the yeast
2:26 Adding the flour
4:04 Keading the potato roll dough by hand
5:29 Shaping / cutting the potato rolls
7:37 Taste testing the potato rolls



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