Even though I saw it coming, I was still shocked when it failed to perform and I just wasn’t ready to give up on my dear friend. After some research online, I decided to try my hand at being a mechanic with some replacement parts but in the end, was unsuccessful at bringing my beloved back to life.
I’ll be honest. My mourning phase lasted about 5 minutes before I jumped in front of my computer and started shopping for my new mixer. Two days later, this gorgeous KitchenAid 8 qt Commercial mixer arrived on my front porch. She is amazing! Quiet as a mouse, huge bowl capacity and a motor that doesn’t even blink at my double batches of dough.
Amish Potato Rolls
- Yield: 16 large rolls
- 3/4 C warm water
- 1 package yeast
- 1/2 tsp sugar
- 2 eggs
- 6 Tb softened butter
- 1 1/2 tsp salt
- 1 C unseasoned mashed potatoes (I made mine from dehydrated potato flakes)
- 1/3 C sugar
- 4 1/4 C flour
- In the bowl of your mixer, combine the warm water, yeast and 1/2 tsp of sugar. Allow yeast to proof.
- Add the remaining ingredients and mix on low until the dough forms and is well kneaded, about 5 minutes. Remove the dough hook, cover the bowl and allow to rise until doubled in size, about 90 minutes.
- Divide the dough into 16 equal portions and roll them into tight balls. Place them on a lightly greased 9×13 inch glass pan, cover and allow them to rise until doubled, about 90 minutes.
- Preheat oven to 350 degrees. Bake for 20-25 minutes, until light brown. Leftover rolls can be stored in an airtight container for several days.