JAILHOUSE ROLLS 
1 c. mashed potatoes
1 1/2 tsp. salt
2 sticks butter, melted
1 c. sugar
3 whole eggs, beaten
1 1/2 c. lukewarm water
7 c. flour
1 pkg. dry yeast

Mix dry yeast and lukewarm water; blend and set aside. Combine potatoes, butter, eggs, salt and sugar. Blend in the flour. Add the yeast mixture and work all together until well blended. Put into a large greased bowl. Cover with a cold damp cloth and put into the refrigerator until one is ready to make rolls. Punch down dough and knead it. Put on a slightly floured board and roll it out like one would biscuits. Do not have it too thin. Cut rolls with a biscuit cutter. Place on a greased pan, not too close together. Butter tops and let rise several hours or until doubled in bulk and light. If one wants rolls to be browned on all sides, they must be far enough apart not to touch after they have risen.

Bake in a 450°F oven from 10 to 15 minutes.

recipe reviews
Jailhouse Rolls
   #66817
 Frank Miles (Arkansas) says:
Jailhouse rolls are best made with TWO packages of dry yeast. They should be cut with a rectangular dough cutter (with rounded edges)so they can be cooked in buttered muffin tins, rolled up and three placed touching vertically in the tins. The rolled out dough and the tops of the cut and rolled up pieces should be painted with melted butter. The rolls should be let rise until doubled in size and then baked. These rolls were a recipe of a great aunt who made them during and after the Civil War for the jailers and inmates in Jefferson, Texas, as well as for the men who lived in her boarding house. They are I believe the best yeast rolls you will ever make. Butter is the secret.
   #147100
 Whitney says:
This is a recipe my great great granny used. I grew up eating these and was blessed to learn from my great grandma Mami what she learned from her mom. Best with real butter and mayhaw jelly

 

Recipe Index