Granny Turner’s Hot Rolls

GRANNY TURNER’S HOT ROLLS—1940
Updated by Carol —1990
Updated by Heidi -2007

They seem like a lot of work the first couple times you make them, but they are well worth it! Patience is key. If you have a day at home, definitely make these rolls!

Combine very warm water, sugar, and yeast (sprinkle yeast on top of water and stir lightly). Let sit for 5 minutes.

In a large bowl, combine mashed potatoes (or 1/2 cup hot water and 1/2 cup instant potatoes), salt, oil, and eggs. Mix with a fork until smooth.

Pour yeast mixture over potato mixture and mix with fork or whisk.

Then add flour to the mixture. Knead it until it forms a smooth ball. After kneading it, pour ¼ cup oil in the bottom of the bowl to keep the dough from sticking. Roll the ball over several times to coat the outside. Cover loosely with plastic wrap sprayed with Pam. Let it rise until doubled.

*If you want to use it the same day, it takes about 2 hours (away from a draft) to rise.

Make into rolls and cover again with sprayed plastic wrap. Let them rise again until doubled before cooking (about 1 hour). I put mine into muffin tins, making 3 “mini” rolls, but just rolling them or even making a loaf works too!

Bake at 350F for 10-15 minutes.

*Dough keeps in refrigerator for 2 weeks, but keep it covered. Knead it at least once a day. Add 1/2 c flour or more if sticky.

**For cinnamon rolls, roll out dough onto floured surface. Place sugar, cinnamon, butter and pecans on top, roll up and slice. Top with glaze (powdered sugar and milk) after baked. Bake the same way as rolls.

Occasionally, due to weather, too much flour, or not enough rising time, the rolls end up small and heavier. They still taste good, just not as fluffy and light!