Maple Potato Rolls


SourceFrom The Official Vermont Maple Cookbook
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Use pure Vermont maple syrup and accept no substitutes!



Combine the following and let stand in a warm place until spongy, about ½ hour:
1 package dried yeast
½ cup lukewarm water
1 cup potato boiled and mashed
1 cup lukewarm potato water   
2/3 cup Pure Vermont Maple Syrup

Stir into the above sponge in given order:
1 cup melted butter
4 fresh eggs, well-beaten
2 teaspoons salt
8 cups of flour, or enough to form a soft dough

Mix thoroughly, cover, and let rise until double in bulk, about 2 to 3 hours. Turn onto a floured board and knead two minutes. The less flour used the lighter the rolls will be. Roll with a rolling pin to about an inch thick and cut with a 2 ½ inch cutter. Place on buttered cookie sheets, far enough apart to allow for expansion. Let rise until double in size, about an hour. Preheat oven to 425º. Bake for 10 to 12 minutes until pale golden brown. Serve hot. Freeze extras.