I know I'm late to this video. My grandmother used to make potato buns all the time. Pretty similar to this recipe. However, the biggest difference was, the water she used in the beginning, was water potatoes had been boiled in. It makes a big difference! So good!
this was my grandmother's way of cooking and baking. She was born in 1888. My aunt used to tell the story of the time they were supposed to bring in a recipe and make it at school. She brought in chocolate pudding as her recipe. It was my grandmother who wrote it out.. it didn't say anything about chocolate or cornstarch so it didn't work. My aunt was upset and asked why she didn't put that on the paper ... my grandmother said that any fool would know you add chocolate and cornstarch to make the pudding and she didn't feel it needed to be mentioned
@@Luna.3.3.3 1 grandma had a tiny home cooking restaurant, 1 was just a great German cook, and one was French, so I watched a lot and learned so much about instinct cooking! I was so lucky!!! I cook that way now and it is great fun ! My granddaughter learned from me! She is a wonderful home cook,too! I am so blessed. We have
These were times when people actually *_knew how to cook_* Have you seen the 'cooking shows' lately? The host talks to you like a 5 year old child... I guess I should feel fortunate I knew how to cook at a young age - as do all my siblings. When I see shows where a grown person ONLY knows how to 'cook' frozen/pre-packaged food, it saddens me.
@@NEMO-NEMO There is hyper reliance on pre-packed, pre-chopped, frozen, ready made convenience foods - sadly, a lot of people have no idea how to cook a soup - a scrambled egg, god-forbid! a roast dinner! (from scratch) Yes, once in a while I DO _occasionally_ use a convenience item, but they're far and few between (canned beans, boxed mac n' cheese)
@@Luna.3.3.3 that's kind of ridiculous though. Her daughter was in school and apparently learning to cook. You don't leave out ingredients and the amounts necessary for a recipe, especially for someone in school, but for anyone really. How would they know how much chocolate and how much cornstarch? I'm sorry, but that is downright crazy of her mother. Maybe she forgot to write down the chocolate and cornstarch and then called her daughter a fool to make herself look better. She should have just apologized. That is just remiss and mean, and I would have been mad!
I used 25% as you suggested. I used beef tallow instead of lard. These are the best rolls I ever made and I've made potato bread before and this blew it away. I even forgot the egg and it was still great! I brushed a little water on the tops after they came out of the oven and they're still soft the next day
I looked up an old recipe I had from Alberta 1939 and it called for 2/3rd dried mash potatoes and 1/3rd flour. I can't imagine the small amour of potato in this recipe accounted for the name. Cheers. Billy in B.C., Canada
I’d love to see the full recipe you mentioned. I just visited Lancaster, PA and had the most amazing potato rolls and am searching for recipes. Thanks!
This recipe speaks to my heart. I never measure my bread water:flour ratios. I always go by feel, especially since humidity conditions can drastically affect the hydration of the dough. Thanks for another great recipe presentation!
Same. I'll weigh flour the first time I'm doing a new recipe to get an idea for how wet the dough is *supposed* to be, but once i know what I'm looking for I don't measure for bread.
I cook by feel too. The other day I decided to give a recipe to my little brother without known measurements, and he NEEDED the exact amount and I could only say, 'I do what feels right.' lol
I love this recipe. I started making this about 50 years ago. [ I'm 74 ] The original recipe I used had potato water, leftover mashed potatoes, eggs, ect. There was 3 rising altogether. DELICIOUS
This recipe reminds me of how my grandfather would write his down. Mom had the hardest time trying to translate “a good amount” and “more than some” into actual measurements. :D
My grandmother made a similar recipe for Thanksgiving and/or Christmas family gatherings. It was not uncommon for us to take home 2-3 dozen extra rolls afterward. She made hers with potato flour, and I think either a butter or egg wash before baking. I'm not sure which, but hers came out darker than yours. This may also have been caused by the particulars of her oven which was older than me and worked only exactly when it wanted to. Lots of fun!
I like Julie's double entendre flirt with "Nice Buns, Glen!" That needs to be a shirt or something. It say "Nice Buns" and have an image of some rolls on a cooling rack.
I will have to try this one! I am a 64 yr old that has been teaching My granddaughter a Potatoe Bun recipe from My Greatgrandmother that she had learned in the 1920s: Potato Buns in a Bowl One Small Potato - peeled, cut to small pieces, cook with 2 1/4 c water, when soft mash into the potato water add water for 3 c potatoes liquid, 3 Tablespoons Lard or Shortening, 3 T. Sugar, 2 1/2 teaspoons dry yeast, 1 1/2 cups flour Mix Well and Beat for 5 Min. Mix 1 cup Flour and 1 1/2 t. Salt Blend into Potato Mixture and keep adding small amounts of flour till dough is formed Cover with Clean Flour Towel place in a warm area for about 1 1/2 hours or till double in size. Push down scraping sides, Rise again, about 1 hour Dump using scraper onto Lightly floured surface, fold over itself adding a sprinkling of flour as needed for 4 folds and shape to log Cut into 4ths, then cut 4ths into 4ths, shape with small amount of flour, place onto well-greased pan Rise 1 hour or till double in size Preheat and cook at 400F for 12-20 minutes> I am in high elevation so it takes longer and my oven is a little low in temp. My grandmother used a wood cooking stove, I found over the years that a Bread Stone or Cast Iron Pan to bake in with a few water-soaked wood chips at bottom of oven Helps achieve this flavor!
When I grew up in Southern California in the 60's and 70's yeast cakes were the only yeast that was sold I think. They came in 1" cubes wrapped in wax paper or foil if I remember right, probably in the cold case area where milk and butter was . When I was a young teen we used it to make beer and a cornflake mash for moonshine up in the rafters of my friends garage when his parents were gone.
Great, guess I’m making buns...AGAIN! 😂 All these recipes you post and it’s the breads that just make my mouth water. Speaking of which, time to toast the leftover brioche bun with some (lots) of butter and jam
This is just like the recipe I’ve been using for holiday dinners since the 1960’s, and my grandmother used before me. I usually add a bit of sour cream and a generous amount of chopped chives to the dough, which adds a festive touch.
Was wondering if u tried making donuts out of the left over dough? There was donut shop, when I was a kid, that made donuts out for a potato dough batter. They were so wonderful and never had a doughnut like that since. Just a thought. 😋
I'd substitute the water with whole milk. Great recipe and it is a nice example of the 'art' of cooking, especially with making bread. I appreciate it!
Sir, that potato mixture you made at frist is a starter. You take one cup of it, use it to make your bread. Feed more potatoe into the starter and alow to bubble, then put in fridge. I use it all the time. The reason the recipe didn't. Give amounts is because ,,,you were suppose to use another bread recipe . One cake of yeast to make the potatoe starter should last year's as long as you feed your starter and keep it active. That's how we did it years ago!!! Glad you got soft buns!!
Possibly. But the recipe did not provide that instruction either. And lard is not a typical starter ingredient--it is usually added as the starter is used to raise the final dough.
Nice buns, Glenn! LOL. A sign of the time is the recipe is credited to "Mrs. John R. Joyce". They look superb, though. Buttering them and using them to mop up the gravy from a stew, sauce from a roast, or an accompaniment to a bowl of soup... man, I'm hungry now! I wonder how well these would taste after you froze them then thawed them out. Stay safe and lots of love from Australia! Garry.
In France, you can find fresh yeast in every bakery and in most of the supermarkets. It is sold in small cubes. I use it quite often and there is some difference in matter of flavor vs the dry yeast.
I've been baking potato rolls and potato bread for a while and like yours it makes a beautiful soft bread. The modern recipes uses cold mashed potato and if you don't have that handy you can use potato flour as a replacement (1/4 cup potato flour to 1/2 cup mashed potato). Something about the potato that makes the bread very soft. Careful though because it can have a potatoey (is there such a word) back taste. As for yeast fresh or dry over here in the Uk at present wit the covid-19 it's as rare as hens's teeth.
Always interesting to hear. In Germany fresh yeast cakes (42g) are something totally ordinary and prefered. Though of course during corona it is not so easy to come by 😕
Here in Ottawa speciality grocers carry it but not standard big box grocers. So when I want cake yeast I go to Nicastro, a fantastic Italian grocer here in Ottawa. But baking with fresh vs dry is a preference in my opinion. I’ve baked with both and unless you bake nearly daily dry is the way to go as the cake yeast will just go bad.
My mother made those when i was young , and she had butter on top before baking them , one other thing she was doing with potatoes it's doughnut , but just looking at the one you bake it's enough to make me salivate 😁
Well worth playing with adding some more potato, even sweet potato, and pumpkin. for even more variety, some onion, bacon, cheese in small amounts for savory version.
My Grandmother is from Welland and I have her old recipe cards....thankfully some of the cards say this will make XXX dozen (or the whole town!) so I know to cut in 1/2 or 1/4 etc
I have been watching for a couple of weeks and I just wanted to say thank you for this channel. I can’t tell you how much I enjoy this. Sending love from #604 😁🥰👋🏻
One thing about potato bread is that it will hold onto moisture so they do have a good shelf life compared to bread using only flour. I'm also sure that dough could also make killer flatbread too!
My mother made that type of potato bun. She made 3 round balls about the size of quarters and stuck them together. When her baking sheet was full leaving space between. she would then bake them. They were gone in a day. Hot butter. Great!
I made these today! They turned out great and I actually made a whole loaf as well out of my leftover dough. However I forgot the egg. Otherwise they’d have been perfect 👌
WOWWWW> The answer I was looking for. I asked whether I could skip the egg coss u know.... and here you are saying forgot the egg and they are great. Thank you......
I love the idea of trying old recipes like this! Thank you for doing this. I love the idea of vintage and retro recipes. So excited that you’re rescuing these and trying them.
kinda like the process i used as a baker at texas roadhouse. if you wanna avoid having to re roll the scraps over and over then instead of using a cutter, roll the mass into a rectangle and using a pizza cutter make ropes and then just cut the ropes into squares. you dont get circular buns but it's quick and easy
I love the old cook books, especially the community type. I only have about 2 pounds of flour left and no yeast. I am searching for yeast and flour on line and can't find any anywhere. None the less, I am going to try this in my stand mixer. Love from Utah. Stay in and stay safe!!
I was already going to look up 'lard', thinking this is some kind of animal fat, then probably replace it with butter. .. And then you said it on cam what else you can use. Very nice! Thank you so much :3 I like people who are so thoughtful
I used to collect old cook books from the 1930s and older. And I remember thinking " my goodness, they cooked for Armies back then" ! I think the very least was for a family of 12....yes. 12!
I have a recipe almost exactly like that from my Grandmother, b. 1880. I find that to use white or red potatoes makes it more like the delicacy of a pastry than a roll (and yes, they were rolls and she cut them smaller). I think you did the dough perfectly but as they rise they do get stickier. It has been my favorite recipe for all holidays.
Loved this vague recipe! I always saved the potato water to use in my bread recipe and sometimes added mashed potatoes in the mixture. Recently I used a 1917 raisin bread recipe that was vague, obviously assumed everyone knew how to make bread & only needed to know how much sugar and raisins to add. It was delicious!
New subscriber, older but fun video. Reminded me of how hard it was to find flour and yeast a year ago. That's when I started making savory quick breads, beer bread, hot water cornbread, etc. Like others mention, I never measure bread ingredients; I've made enough bread to know how to throw a good dough together. On the rare occasion proofing doesn't go well, I make flat bread! There are too many variables to bother coming up with precise measurements. I should add that I used other flours to stretch the flour I did have.
back in the 80's here, before the big fast food franchisers became widespread. there was this place that had burgers served in potato buns that looked just like the ones there
I love these vague recipes, because although it may turn out a poor first result, it will teach you how to be a better baker, as well as let you make a recipe that you like.
So happy made rolls with my self rising flour turned out great! Serving with my spaghetti tomorrow my family will be so happy. Also had rapid rise yeast used what I had in pantry. Covid19 not going to shop like we use too. Stay safe an thank you for tutiorals.😊😷❤
Hi - I am new to your channel and I absolutely LOVE IT! Thank you so much for making recipes from old cookbooks and helping to preserve our culinary history! I also collect old cookbooks - as did my mother. I am so excited to see these recipes made, especially the really old recipes, and the depression era recipes. Keep up the good work - you both are very much appreciated!
Is it possible that "Mix Stiff" meant exactly what you did (or even more) in terms of flour? The book wasn't for people with access to a stand mixer probably and stiff, in my mind, refers to the fact that is a low hydration dough, so needs quite a bit of flour.
I looked at that remaining dough and could think of nothing other than dumplings for a hearty chix n dumpling pot. I don't have any kitchen counter space, so I can't delve into any baking that requires kneading. In that respect, I'm stuck with batter baking and store bought stuff. That said, I use canned biscuits for my dumplings, don't judge me LOL. The cheaper the biscuits, the better. Anyhow, that dough was gorgeous. Great job, Glen. Love your channel.
It's similar to a dough we make around Christmas. We fry it and inside the dough we add anchovies or other things like peppers or other tasty stuffings
A fellow Aussie! Glens recipes are awesome, and his measurements match ours most of the time so the recipe adapts well. Don’t think he did a recipe for the potatoes, just added them after the lard.
LOVE IT! got to love those old time recipes, I would like them with a tad of golden brown, and possibly using a bit more salt and mixing the lard with butter. Nice job.
I know I'm late to this video. My grandmother used to make potato buns all the time. Pretty similar to this recipe. However, the biggest difference was, the water she used in the beginning, was water potatoes had been boiled in. It makes a big difference! So good!
The key for that potato water is it keeps the starch which helps with the roll rise and moisture!
I had to laugh when Jules used the "nice buns" line and you refused the bait. ;-)
Joy Ann El-Khouri this is a weird thing to pretend
glerpwasaboy yeah....
She's just trying to butter him up! lol
Joy Ann El-Khouri Beautiful name and nickname, too!
7:50
I sort of missed that until I read the comments.
Lol
Man, this is a Townsends level recipe. Very 18th century style directions. Surprised there was no nutmeg.
scttshwldct glen should do a Townsend’s recipe as a collaboration would love those two worlds to collide in quarantine
That's what I was thinking, as well.
Tought the same :D
Nutmeg goes well with EVERYTHING, lol
You beat me to it 😀
this was my grandmother's way of cooking and baking. She was born in 1888. My aunt used to tell the story of the time they were supposed to bring in a recipe and make it at school. She brought in chocolate pudding as her recipe. It was my grandmother who wrote it out.. it didn't say anything about chocolate or cornstarch so it didn't work. My aunt was upset and asked why she didn't put that on the paper ... my grandmother said that any fool would know you add chocolate and cornstarch to make the pudding and she didn't feel it needed to be mentioned
Love! that story. Back then, who ever was in the kitchen KNEW what they were doing. Most things were a matter of fact.
@@Luna.3.3.3 1 grandma had a tiny home cooking restaurant, 1 was just a great German cook, and one was French, so I watched a lot and learned so much about instinct cooking! I was so lucky!!! I cook that way now and it is great fun ! My granddaughter learned from me! She is a wonderful home cook,too! I am so blessed. We have
These were times when people actually *_knew how to cook_* Have you seen the 'cooking shows' lately? The host talks to you like a 5 year old child... I guess I should feel fortunate I knew how to cook at a young age - as do all my siblings. When I see shows where a grown person ONLY knows how to 'cook' frozen/pre-packaged food, it saddens me.
@@NEMO-NEMO There is hyper reliance on pre-packed, pre-chopped, frozen, ready made convenience foods - sadly, a lot of people have no idea how to cook a soup - a scrambled egg, god-forbid! a roast dinner! (from scratch) Yes, once in a while I DO _occasionally_ use a convenience item, but they're far and few between (canned beans, boxed mac n' cheese)
@@Luna.3.3.3 that's kind of ridiculous though. Her daughter was in school and apparently learning to cook. You don't leave out ingredients and the amounts necessary for a recipe, especially for someone in school, but for anyone really. How would they know how much chocolate and how much cornstarch? I'm sorry, but that is downright crazy of her mother. Maybe she forgot to write down the chocolate and cornstarch and then called her daughter a fool to make herself look better. She should have just apologized. That is just remiss and mean, and I would have been mad!
"NICE BUNS, GLEN!"
"...please be serious, this is youtube."
Was so pleased with herself and Glen didn't react. I guffawed.
Lol
She's being frisky and he's a wet blanket.
Oh, that Julie.
@@seanblah12 Really? That comment has been around for a while.
LOL, he's definitely NOT a public affection kind of guy if this channel is anything to go by, but they seem very happy in their own way :-)
"Nice buns, Glen!" did not get the laugh it deserved.
I used 25% as you suggested. I used beef tallow instead of lard. These are the best rolls I ever made and I've made potato bread before and this blew it away. I even forgot the egg and it was still great! I brushed a little water on the tops after they came out of the oven and they're still soft the next day
I looked up an old recipe I had from Alberta 1939 and it called for 2/3rd dried mash potatoes and 1/3rd flour. I can't imagine the small amour of potato in this recipe accounted for the name. Cheers. Billy in B.C., Canada
I’d love to see the full recipe you mentioned. I just visited Lancaster, PA and had the most amazing potato rolls and am searching for recipes. Thanks!
Thought the same. Good to know. Searched on German recipes and thought that it was 700gr potatoes to 300 flour. Otherwise why call it potato rolls.
This recipe speaks to my heart. I never measure my bread water:flour ratios. I always go by feel, especially since humidity conditions can drastically affect the hydration of the dough. Thanks for another great recipe presentation!
Same. I'll weigh flour the first time I'm doing a new recipe to get an idea for how wet the dough is *supposed* to be, but once i know what I'm looking for I don't measure for bread.
I cook by feel too. The other day I decided to give a recipe to my little brother without known measurements, and he NEEDED the exact amount and I could only say, 'I do what feels right.' lol
I love this recipe. I started making this about 50 years ago. [ I'm 74 ] The original recipe I used had potato water, leftover mashed potatoes, eggs, ect. There was 3 rising altogether. DELICIOUS
This recipe reminds me of how my grandfather would write his down. Mom had the hardest time trying to translate “a good amount” and “more than some” into actual measurements. :D
Those look like the softest buns ever to me , very tasty. I'm not a crunchy crust bread person as it cuts my mouth to pieces!!
My grandmother made a similar recipe for Thanksgiving and/or Christmas family gatherings. It was not uncommon for us to take home 2-3 dozen extra rolls afterward. She made hers with potato flour, and I think either a butter or egg wash before baking. I'm not sure which, but hers came out darker than yours. This may also have been caused by the particulars of her oven which was older than me and worked only exactly when it wanted to. Lots of fun!
Egg wash will darken the end product significantly!
I like Julie's double entendre flirt with "Nice Buns, Glen!"
That needs to be a shirt or something. It say "Nice Buns" and have an image of some rolls on a cooling rack.
Word on the street is she don't one none unless you got buns, hun.
That’s saying been around I’m 68 heard it when I was a kid . Tell her not to quit her day job.
I live in Ireland, here we eat potato bread with a cooked breakfast. Fry until gloden brown yum!
I will have to try this one!
I am a 64 yr old that has been teaching My granddaughter a Potatoe Bun recipe from My Greatgrandmother that she had learned in the 1920s: Potato Buns in a Bowl
One Small Potato - peeled, cut to small pieces, cook with 2 1/4 c water, when soft mash into the potato water
add water for 3 c potatoes liquid, 3 Tablespoons Lard or Shortening, 3 T. Sugar, 2 1/2 teaspoons
dry yeast, 1 1/2 cups flour
Mix Well and Beat for 5 Min.
Mix 1 cup Flour and 1 1/2 t. Salt
Blend into Potato Mixture and keep adding small amounts of flour till dough is formed
Cover with Clean Flour Towel place in a warm area for about 1 1/2 hours or till double in size.
Push down scraping sides, Rise again, about 1 hour
Dump using scraper onto Lightly floured surface, fold over itself adding a sprinkling of flour as needed for 4 folds and shape to log
Cut into 4ths, then cut 4ths into 4ths, shape with small amount of flour, place onto well-greased pan
Rise 1 hour or till double in size
Preheat and cook at 400F for 12-20 minutes>
I am in high elevation so it takes longer and my oven is a little low in temp.
My grandmother used a wood cooking stove, I found over the years that a Bread Stone or Cast Iron Pan to bake in with a few water-soaked wood chips at bottom of oven Helps achieve this flavor!
I'd use those to make some pulled turkey, gravy and cranberry sauce sandwiches
Make a turkey stew with the turkey/ gravy and put it on a sandwich
I am clearly a carb addict! This is the second comment that made my heart do a leap….laughing!
Your neighbors must love you guys! 😁
When I grew up in Southern California in the 60's and 70's yeast cakes were the only yeast that was sold I think. They came in 1" cubes wrapped in wax paper or foil if I remember right, probably in the cold case area where milk and butter was . When I was a young teen we used it to make beer and a cornflake mash for moonshine up in the rafters of my friends garage when his parents were gone.
How did the beer turn out?
Yep! I lived in SoCal in 69 -75. Yeast cakes is what was available. We got them at a kind of co-op.
@@Astavyastataa We put beer in bread and is great in chili!
My dad used to eat slices of yeast cake for a treat. He never had to share.
Ohh and I have a local brewing supply company. I need to check to see if they carry it
I LOVE watching the process of someone trying a recipe. You can learn so much. New subscriber here.
Great, guess I’m making buns...AGAIN! 😂
All these recipes you post and it’s the breads that just make my mouth water. Speaking of which, time to toast the leftover brioche bun with some (lots) of butter and jam
Considering the amount of dough that made it didn't seem like very much potato was called for. They do look good though.
Was asking myself the same. How potato-y will those taste?
@@verybighomer Potato bread doesn't taste like potato, but it is very soft. I have also found that it tends to keep a bit longer than plain bread.
So did I miss something or did he use the full four cups of water. Didn't he cut the other ingredients by half? maybe why not much flavor?
@trytobetheballpeople That's a 4 cup measuring cup - it's half full.
Well the potato is more to stretch your limited amount of flour, not to completely replace it (not that it can)
This is just like the recipe I’ve been using for holiday dinners since the 1960’s, and my grandmother used before me. I usually add a bit of sour cream and a generous amount of chopped chives to the dough, which adds a festive touch.
Good to know
Was wondering if u tried making donuts out of the left over dough? There was donut shop, when I was a kid, that made donuts out for a potato dough batter. They were so wonderful and never had a doughnut like that since. Just a thought. 😋
I'd substitute the water with whole milk. Great recipe and it is a nice example of the 'art' of cooking, especially with making bread. I appreciate it!
Sir, that potato mixture you made at frist is a starter. You take one cup of it, use it to make your bread. Feed more potatoe into the starter and alow to bubble, then put in fridge.
I use it all the time.
The reason the recipe didn't. Give amounts is because ,,,you were suppose to use another bread recipe .
One cake of yeast to make the potatoe starter should last year's as long as you feed your starter and keep it active.
That's how we did it years ago!!!
Glad you got soft buns!!
Possibly. But the recipe did not provide that instruction either. And lard is not a typical starter ingredient--it is usually added as the starter is used to raise the final dough.
this makes so much sense!
Nice buns, Glenn! LOL.
A sign of the time is the recipe is credited to "Mrs. John R. Joyce".
They look superb, though. Buttering them and using them to mop up the gravy from a stew, sauce from a roast, or an accompaniment to a bowl of soup... man, I'm hungry now!
I wonder how well these would taste after you froze them then thawed them out.
Stay safe and lots of love from Australia!
Garry.
And she keeps reaching out to grab them.
In France, you can find fresh yeast in every bakery and in most of the supermarkets. It is sold in small cubes. I use it quite often and there is some difference in matter of flavor vs the dry yeast.
Also in sweden.
It's mainly common in Europe, but not elsewhere. The rest of the world is basically dried instant yeast.
Same in Greece.
@@paulwarren6062 A sad state of affairs. 😆
♥️. Grandma knew best!
Agreed! Nice buns, Glen!
Lol
I've been baking potato rolls and potato bread for a while and like yours it makes a beautiful soft bread. The modern recipes uses cold mashed potato and if you don't have that handy you can use potato flour as a replacement (1/4 cup potato flour to 1/2 cup mashed potato). Something about the potato that makes the bread very soft. Careful though because it can have a potatoey (is there such a word) back taste.
As for yeast fresh or dry over here in the Uk at present wit the covid-19 it's as rare as hens's teeth.
Kudos, I was brought up with old cookbooks. It's the Canadian way. My friend was so amused by my "butter size of an egg" recipes.
1st video, i like how versatile he is
Always interesting to hear. In Germany fresh yeast cakes (42g) are something totally ordinary and prefered. Though of course during corona it is not so easy to come by 😕
Same here in Estonia, I see fresh yeast more than dried. My grandma wouldn't ever go near dried stuff cuz its inferior 😂
Here in Ottawa speciality grocers carry it but not standard big box grocers. So when I want cake yeast I go to Nicastro, a fantastic Italian grocer here in Ottawa. But baking with fresh vs dry is a preference in my opinion. I’ve baked with both and unless you bake nearly daily dry is the way to go as the cake yeast will just go bad.
*laughs in 500g packs* Romania is a big fan of fresh yeast
@@eugenb.8448 good to know where to find them Love La Bottega
In my area of the U.S. (New Jersey) yeast of any kind is scarce. If you find any, tell no one... lol
My mother made those when i was young , and she had butter on top before baking them , one other thing she was doing with potatoes it's doughnut , but just looking at the one you bake it's enough to make me salivate 😁
That recipe was probably made at a barn raising or when farmers traveled from farm to farm helping their neighbor. Nice nice recipe. Thank you.
Well worth playing with adding some more potato, even sweet potato, and pumpkin. for even more variety, some onion, bacon, cheese in small amounts for savory version.
Jules was looking lovingly at them on the counter. Her expression seemed to say, "enough talking let's eat."
Great!... It's 3:17 am, and I am CRAVING carbs! Thanks a lot, Glen!
I love these old recipes!
My Grandmother is from Welland and I have her old recipe cards....thankfully some of the cards say this will make XXX dozen (or the whole town!) so I know to cut in 1/2 or 1/4 etc
Being from Welland I cant help but love these lol, back then Welland was the center of everything unlike today...
I have been watching for a couple of weeks and I just wanted to say thank you for this channel. I can’t tell you how much I enjoy this. Sending love from #604 😁🥰👋🏻
I make my authentic sourdough bread with potato water, makes the bread so light and fluffy.
One thing about potato bread is that it will hold onto moisture so they do have a good shelf life compared to bread using only flour. I'm also sure that dough could also make killer flatbread too!
My mother made that type of potato bun. She made 3 round balls about the size of quarters and stuck them together. When her baking sheet was full leaving space between. she would then bake them. They were gone in a day. Hot butter. Great!
Man all your videos are so enjoyable.
Always a great day with Glen.
I love granny recipes
I made these today! They turned out great and I actually made a whole loaf as well out of my leftover dough. However I forgot the egg. Otherwise they’d have been perfect 👌
WOWWWW> The answer I was looking for. I asked whether I could skip the egg coss u know.... and here you are saying forgot the egg and they are great. Thank you......
Mmm those are nice buns! I bet they're yummy.
Those look delicious. If you didn't mind square buns, a pizza cutter would work well.
Thank you for this they are know my favorite rolls for breakfast
Everyone love your buns
Thanks so much for the recipe, I would love to see your take on a hard roll. Blessings
This is so wholesome
My Mom made these as bread and added raisins. It was our favorite. Memories . . .Thank you.
ohhhhh memories again love it forgot all about making these
Love the new chapter feature.
I love the idea of trying old recipes like this! Thank you for doing this. I love the idea of vintage and retro recipes. So excited that you’re rescuing these and trying them.
kinda like the process i used as a baker at texas roadhouse. if you wanna avoid having to re roll the scraps over and over then instead of using a cutter, roll the mass into a rectangle and using a pizza cutter make ropes and then just cut the ropes into squares. you dont get circular buns but it's quick and easy
My mom and grandma used Robin hood cookbook for years my mom's has fallen apart but its our go to for cookies and pie's.
I love the old cook books, especially the community type. I only have about 2 pounds of flour left and no yeast. I am searching for yeast and flour on line and can't find any anywhere. None the less, I am going to try this in my stand mixer. Love from Utah. Stay in and stay safe!!
Beautiful 😋🍞🍔. Inspired now 😁👏
This bun recipe that doesn't mention flour will be my new go to example for people who insist on measuring everything by the tenth of a gram!
Those look divine. Thanks, Glen.
I was already going to look up 'lard', thinking this is some kind of animal fat, then probably replace it with butter.
.. And then you said it on cam what else you can use. Very nice! Thank you so much :3 I like people who are so thoughtful
Love the "Sunday Morning Old Cookbook" thing. Very fun.
Am going to try this looks great. Love and peace from the UK ✌️🇬🇧🏴✌️
My dad was born and raised in Welland. I bet his mom or one of his grandmothers had this book!
I made these and they are fabulous. I use bacon grease instead of the lard. The softest rolls I've made in a long time.
My mom’s recipe books looked just like this! It’s the language I think in for cooking.
they definitely cooked for large fams back then but definitely a recipe to try thanks
I used to collect old cook books from the 1930s and older. And I remember thinking " my goodness, they cooked for Armies back then" ! I think the very least was for a family of 12....yes. 12!
I have a recipe almost exactly like that from my Grandmother, b. 1880. I find that to use white or red potatoes makes it more like the delicacy of a pastry than a roll (and yes, they were rolls and she cut them smaller). I think you did the dough perfectly but as they rise they do get stickier. It has been my favorite recipe for all holidays.
We have fried keilbasha on potato buns they are the best.
Loved this vague recipe! I always saved the potato water to use in my bread recipe and sometimes added mashed potatoes in the mixture. Recently I used a 1917 raisin bread recipe that was vague, obviously assumed everyone knew how to make bread & only needed to know how much sugar and raisins to add. It was delicious!
New subscriber, older but fun video. Reminded me of how hard it was to find flour and yeast a year ago. That's when I started making savory quick breads, beer bread, hot water cornbread, etc. Like others mention, I never measure bread ingredients; I've made enough bread to know how to throw a good dough together.
On the rare occasion proofing doesn't go well, I make flat bread! There are too many variables to bother coming up with precise measurements. I should add that I used other flours to stretch the flour I did have.
I was just thinking about making potato bread. You might of saved me. Thanks!
back in the 80's here, before the big fast food franchisers became widespread. there was this place that had burgers served in potato buns that looked just like the ones there
Was that White Castle? They had a plant that made,among other things ,White Castle buns. We used to drive past on dates and such just to smell them!!!
Glen, your potato rolls turned out Really nicely!!! They look SO tasty!!!!
Fabulous. I love experimentation! What a lovely way to resurrect old recipes.
I love these vague recipes, because although it may turn out a poor first result, it will teach you how to be a better baker, as well as let you make a recipe that you like.
we all love Glen's buns!
Awesome informative Video experience 👏 Y'alls
So happy made rolls with my self rising flour turned out great! Serving with my spaghetti tomorrow my family will be so happy. Also had rapid rise yeast used what I had in pantry. Covid19 not going to shop like we use too. Stay safe an thank you for tutiorals.😊😷❤
this dough look so fluffy
Hi - I am new to your channel and I absolutely LOVE IT! Thank you so much for making recipes from old cookbooks and helping to preserve our culinary history! I also collect old cookbooks - as did my mother. I am so excited to see these recipes made, especially the really old recipes, and the depression era recipes. Keep up the good work - you both are very much appreciated!
These sound amazing! BTW, you guys make the sweetest couple. Just saying...
Is it possible that "Mix Stiff" meant exactly what you did (or even more) in terms of flour? The book wasn't for people with access to a stand mixer probably and stiff, in my mind, refers to the fact that is a low hydration dough, so needs quite a bit of flour.
I looked at that remaining dough and could think of nothing other than dumplings for a hearty chix n dumpling pot. I don't have any kitchen counter space, so I can't delve into any baking that requires kneading. In that respect, I'm stuck with batter baking and store bought stuff. That said, I use canned biscuits for my dumplings, don't judge me LOL. The cheaper the biscuits, the better. Anyhow, that dough was gorgeous. Great job, Glen. Love your channel.
Just curious. Where are you located?
Thank you. Cannot wait to try these
It's similar to a dough we make around Christmas. We fry it and inside the dough we add anchovies or other things like peppers or other tasty stuffings
that sounds amazing!
carlu bambi
what is it called? I'd like to look up a recipe.
New Aussie subscriber who struggles to cook complex recipes. But love your channel.🇦🇺🦘👍🏻 - lackadaisical - nice 👊🏼did I miss the potatoes?
He added mashed potatoes when he added the lard
Ahh ok thx
A fellow Aussie! Glens recipes are awesome, and his measurements match ours most of the time so the recipe adapts well. Don’t think he did a recipe for the potatoes, just added them after the lard.
I watched thism, this morning. and I am making them today!
So cool!
Like the cutter idea.
Yes! Looks like I'm going to have some burgers in the next few days!
🤤 they look so good
those look so good!
LOVE IT! got to love those old time recipes, I would like them with a tad of golden brown, and possibly using a bit more salt and mixing the lard with butter. Nice job.