February 18, 2022

Dowton Abbey and Potato Rolls

Posted By: Maggie Stamper February 18, 2022
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A few years ago, I was helping my father-in-law with kitchen organization. When I was pulling out one of the drawers, I saw several index cards in the very back. As I started to pull out the index cards, I realized they were his mother-in-law's recipes. He had no idea that they were back there. I sat down at the red bricked fireplace and started to read all the index cards. Her cursive writing was very elegant and spectacularly neat. I felt like I was reading a letter from Dowton Abbey's Crawley family, in their beloved estate.

One of her recipes caught my attention. When I realized that potato rolls contained mashed potatoes, I became even more intrigued. I had to try the recipe!

As you can see, this is a recipe blog and one can only assume if I were writing about the recipe, it must have worked. Indeed it did!

Going on two years, I have baked this recipe for all of our family get-togethers. Every single time, I leave with out a single roll. I've had close friends pay me to make them potato rolls for their gatherings. Which makes my kids happy because they get to cram their pie holes with as many rolls as possible. Which means, taking as much as they possibly can with out sharing with their siblings.

Potato Rolls

  • 1 cake yeast
  • 1/2 cup luke warm water
  • 2/3 cup shortening
  • 2/3 cup sugar
  • 1 tsp. salt
  • 1 cup mashed potatoes (recipe here)
  • 1 warm cup milk
  • 2 eggs at room temperature
  • 5 cups King Author bread flour (you may need a little more 1/2 cup at a time)

In a bowl, combine sugar, cake yeast, and luke warm water. Place aside for the next step.

In a mixing bowl, combine salt, mashed potatoes, warm milk, and eggs. Mix the ingredients until well combined. Pour in yeast mixture and mix for 2 minutes. Place 1 cup of flour at a time. At the fourth and fifth cup, mix by spatula. Pour the dough on a powdered surface and knead the dough. You may need more flour if the dough is still sticky. Knead until the dough has an elastic type consistency and no longer sticky. Allow the dough to rest for five minutes.

In a large well oiled bowl, spray the top of the dough to prevent the dough from drying out. Place plastic wrap over the top of the bowl and place in a warm area.

The dough will double in size as it rises.

Punch the dough down, and knead for five minutes.

Oil down a cast iron skillet and roll the dough into little balls and spray the top of the rolls to prevent from drying out. Set aside and allow the covered dough to rise.

In a preheated oven at 400 degrees, place the skillet inside the oven. Bake for 10 minutes. When the dough starts to become golden brown, pull out and drizzle butter on top of the rolls. Place the cast iron skillet back in the oven for one minute. Pull out and allow the rolls to rest before serving.

Potato rolls can be saved in the fridge!

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Maggie Stamper, Old Time Cast Iron Restoration
Hey, ya'll! I'm Maggie Stamper founder and blogger of Old Time Cast Iron. Thanks for joining me and allowing me to share some of my favorite memories, recipes, and finds with you.

I'm a wife and mother to three children. Born and raised as a farm girl in the small town of Greenbrier, Tennessee, I loved spending time with Mammie (grandmother). That's where my love for cooking started, right at her farm table which launched into cast iron skillet cooking later as a young adult.

Today, I love to blog, restore, cook, and treasure hunt for cast iron skillets. Be sure to check back in often because you'll always find something new to enjoy!

Be sure to follow me.
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