1930's Potato Bun Recipe

1930's Potato Bun Recipe This potato roll recip or potato bun recipe is pretty vague when it comes to the ingredients and method. But the buns that we ended up with were so soft and delicious! These are the perfect dinner roll for any holiday party, or they would be great buns for smash burgers or slider buns.
Ingredients:
2 Tbsp lard
1 cup hot mashed potato
2 Tbsp sugar
1 tsp salt
2 eggs
5 cups water
1 compressed yeast cake
Method:
Melt 2 tablespoons lard with 1 cup hot mashed potatoes, 2 tablespoons granulated sugar, 1 teaspoon salt.
Beat 2 eggs well, and add about 4 cups water.
When lukewarm, add 1 compressed yeast cake that has dissolved in 1 cup lukewarm water.
Set to get light and foamy about 1½ - 2 hours.
Then mix stiff and knead well.
Let rise until twice its size.
Then roll out, and cut whatever size or shape you wish.
Let rise twice their size and bake in a moderately oven.
***Tips:
- I cut this recipe in half and ended up with 4 dozen rolls - a lot of rolls.
- I used 2 tsp (10 mL) of instant yeast instead of fresh yeast cake.
- The recipe never mentions flour... but obviously it needs some. For a half recipe I used about 6 cups.
- The dough is sticky and hard to knead - use a stand mixer if you have one.
- They took about 12 minutes at 350ºF to bake
0:00 Welcome to the old cookbook show
0:26 Today we are making a 1930 potato rolls recipe
0:49 The initial ingredient mixing
1:48 Adding the yeast
2:26 Adding the flour
4:04 Keading the potato roll dough by hand
5:29 Shaping / cutting the potato rolls
7:37 Taste testing the potato rolls
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
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[@driakos]

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!

[@dillydanny-o8807]

The key for that potato water is it keeps the starch which helps with the roll rise and moisture!

[@chickapey]

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]

Love! that story. Back then, who ever was in the kitchen KNEW what they were doing. Most things were a matter of fact.

[@sharonbaillif2471]

@@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

[@Luna.3.3.3]

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.

[@Luna.3.3.3]

@@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)

[@mygirldarby]

@@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!

[@Chyeld]

I had to laugh when Jules used the "nice buns" line and you refused the bait. ;-)

[@andrewzimmernisgross]

Joy Ann El-Khouri this is a weird thing to pretend

[@whatevsnevs7689]

glerpwasaboy yeah....

[@vickit9190]

She's just trying to butter him up! lol

[@annarussell3751]

Joy Ann El-Khouri Beautiful name and nickname, too!

[@seanlavoie2]

7:50 I sort of missed that until I read the comments. Lol

[@scttshwldct]

Man, this is a Townsends level recipe. Very 18th century style directions. Surprised there was no nutmeg.

[@Userhandle7384]

scttshwldct glen should do a Townsend’s recipe as a collaboration would love those two worlds to collide in quarantine

[@wanderingcalamity360]

That's what I was thinking, as well.

[@gabrielvinicius2409]

Tought the same :D

[@Lachesi]

Nutmeg goes well with EVERYTHING, lol

[@rayfox212]

You beat me to it 😀

[@DigitalProphet]

"NICE BUNS, GLEN!" "...please be serious, this is youtube."

[@seanblah12]

Was so pleased with herself and Glen didn't react. I guffawed.

[@karenlatham4053]

Lol

[@Greg042869]

She's being frisky and he's a wet blanket. Oh, that Julie.

[@melmack2003]

@@seanblah12 Really? That comment has been around for a while.

[@Me-wk3ix]

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 :-)

[@dustin4575]

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

[@billyproctor9714]

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

[@bekesize]

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!

[@Matthias_Br]

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.

[@ChristopherWeiss]

"Nice buns, Glen!" did not get the laugh it deserved.

[@lauraweiss7875]

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!

[@nicksummers8320]

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.

[@bigray2859]

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

[@chelleyroberts]

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

[@jsimes1]

Your neighbors must love you guys! 😁

[@brentkreinop489]

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!

[@Theaterverslaafde]

Egg wash will darken the end product significantly!

[@620JK]

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

[@Your.Uncle.AngMoh]

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.

[@thenormanfair]

And she keeps reaching out to grab them.

[@cazadoo339]

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!!

[@endrawes0]

Agreed! Nice buns, Glen! Lol

[@andreasschaetze2930]

I love granny recipes

[@coppertop1300]

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!!

[@jamesellsworth9673]

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.

[@DrawTangleswithDawn]

this makes so much sense!

[@ohbuddyiliketowatch]

I LOVE watching the process of someone trying a recipe. You can learn so much. New subscriber here.

[@johnhanes5021]

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.

[@Astavyastataa]

How did the beer turn out?

[@sharonbaillif2471]

Yep! I lived in SoCal in 69 -75. Yeast cakes is what was available. We got them at a kind of co-op.

[@sharonbaillif2471]

@@Astavyastataa We put beer in bread and is great in chili!

[@vgil1278]

My dad used to eat slices of yeast cake for a treat. He never had to share.

[@CentalBama]

Ohh and I have a local brewing supply company. I need to check to see if they carry it

[@1235adriana]

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. 😋

[@beansbeanie163]

Everyone love your buns

[@diannaskare7829]

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!

[@Oscarhobbit]

I live in Ireland, here we eat potato bread with a cooked breakfast. Fry until gloden brown yum!

[@Kinkajou1015]

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.

[@scottleggejr]

Word on the street is she don't one none unless you got buns, hun.

[@carolking5755]

That’s saying been around I’m 68 heard it when I was a kid . Tell her not to quit her day job.

[@kennethepps3425]

Jules was looking lovingly at them on the counter. Her expression seemed to say, "enough talking let's eat."

[@Joe1729]

Nice buns, Glen!

[@idyllicmoon3651]

Mmm those are nice buns! I bet they're yummy.

[@nickjoeb]

Man all your videos are so enjoyable.

[@AgrippaKCsGunTime]

Love the new chapter feature.

[@jeangreenfield5993]

Beautiful 😋🍞🍔. Inspired now 😁👏

[@JChamberlin]

Considering the amount of dough that made it didn't seem like very much potato was called for. They do look good though.

[@verybighomer]

Was asking myself the same. How potato-y will those taste?

[@belg4mit]

@@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.

[@trytobetheballpeople]

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?

[@GlenAndFriendsCooking]

@trytobetheballpeople That's a 4 cup measuring cup - it's half full.

[@SilvaDreams]

Well the potato is more to stretch your limited amount of flour, not to completely replace it (not that it can)

[@sharono297]

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.

[@GlueNotGlitter]

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 😁🥰👋🏻

[@JanetCaterina]

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.

[@wanderingteacup39]

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.

[@belamoure]

Great recipe and even better great Glen's Art of Divination! I felt (being a baker's son- that you had way too much flour -still you were right! I would love to be that happy uncle!

[@nhlightning9804]

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!

[@pikajuriryu]

This is so wholesome

[@arieletvizir]

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.

[@waragh]

Also in sweden.

[@paulwarren6062]

It's mainly common in Europe, but not elsewhere. The rest of the world is basically dried instant yeast.

[@madamedellaporte4214]

Same in Greece.

[@madamedellaporte4214]

@@paulwarren6062 A sad state of affairs. 😆

[@nadrienmarkowski5595]

Like the cutter idea.

[@sbjennings99]

Awesome informative Video experience 👏 Y'alls

[@Pch100]

Thank you for this they are know my favorite rolls for breakfast

[@davidforget1451]

Being from Welland I cant help but love these lol, back then Welland was the center of everything unlike today...

[@sereezee]

So cool!

[@realgrilledsushi]

I love these old recipes!

[@mary-catherinekunz6920]

Those look divine. Thanks, Glen.

[@Omri.Collects]

Always a great day with Glen.

[@SSLand-rg5ow]

These sound amazing! BTW, you guys make the sweetest couple. Just saying...

[@cabronicusmaximuschingonic1062]

Great!... It's 3:17 am, and I am CRAVING carbs! Thanks a lot, Glen!

[@joshp.5714]

I'd use those to make some pulled turkey, gravy and cranberry sauce sandwiches

[@silvertriforce2574]

Make a turkey stew with the turkey/ gravy and put it on a sandwich

[@bekesize]

I am clearly a carb addict! This is the second comment that made my heart do a leap….laughing!

[@pompeyexileuk205]

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.

[@mandobrownie]

nice buns glen!

[@jkatkat7950]

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

[@seamus6387]

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!

[@heatherlinton5057]

They look fantastic🇿🇦

[@heatherlinton5057]

🇿🇦

[@southernsneeze8487]

Nice buns glen 😁

[@katrinlausch3078]

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 😕

[@mixermaster10]

Same here in Estonia, I see fresh yeast more than dried. My grandma wouldn't ever go near dried stuff cuz its inferior 😂

[@eugenb.8448]

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.

[@thestrongtomato3642]

*laughs in 500g packs* Romania is a big fan of fresh yeast

[@nicoleturgeon-courchesne2212]

@@eugenb.8448 good to know where to find them Love La Bottega

[@stacyrussell460]

In my area of the U.S. (New Jersey) yeast of any kind is scarce. If you find any, tell no one... lol

[@dougaldhendrick3497]

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.

[@bombasticcat]

this dough look so fluffy

[@RealtreeGrizzlyBear]

New Aussie subscriber who struggles to cook complex recipes. But love your channel.🇦🇺🦘👍🏻 - lackadaisical - nice 👊🏼did I miss the potatoes?

[@driverjayne]

He added mashed potatoes when he added the lard

[@RealtreeGrizzlyBear]

Ahh ok thx

[@Underestimated37]

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.

[@moviebod]

Nice job Glen

[@ilovstodance]

ohhhhh memories again love it forgot all about making these

[@sandihj]

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.

[@anniefannycharles9951]

Good to know

[@SparkyOne549]

I make my authentic sourdough bread with potato water, makes the bread so light and fluffy.

[@first1nameknows396]

🤤 they look so good

[@BestOfBernieMentions]

we all love Glen's buns!

[@ryPish]

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!

[@Crochet-Quilting]

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

[@claudelefebvre3076]

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 😁

[@mkbarber65]

Very cool book Glen. I was born at Welland General Hospital

[@krampuss2185]

i love this video

[@PlantLifeYT]

Love the "Sunday Morning Old Cookbook" thing. Very fun.

[@annie68ish]

Thank you. Cannot wait to try these

[@RickyV1104]

Thanks so much for the recipe, I would love to see your take on a hard roll. Blessings

[@SuperFronky]

1st video, i like how versatile he is

[@yvonneconlin9399]

♥️. Grandma knew best!

[@sebas2571]

those look so good!

[@robinmaynard1640]

My Mom made these as bread and added raisins. It was our favorite. Memories . . .Thank you.

[@CookwitchCreations]

Fabulous. I love experimentation! What a lovely way to resurrect old recipes.

[@Stormy1_x_2]

dear gods, my hometown was mentioned and referenced and it was in a positive way? cool.

[@RackieD]

Yes! Looks like I'm going to have some burgers in the next few days!

[@danabratton1716]

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.

[@khhnator]

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

[@sharonbaillif2471]

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!!!

[@CyberZombie]

When you speak about the amount the recipe makes, remember it is from a hospital cookbook.

[@sionatube]

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

[@suekeane]

they definitely cooked for large fams back then but definitely a recipe to try thanks

[@anniefannycharles9951]

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!

[@Justdocuments]

Am going to try this looks great. Love and peace from the UK ✌️🇬🇧🏴󠁧󠁢󠁥󠁮󠁧󠁿✌️

[@christinamoneyhan5688]

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!

[@VandelayIndusties]

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 👌

[@vidyaanantha6328]

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......

[@teleopinions1367]

I am thinking that in the 1930s they probably made them into loaves. Thanks for the recipe. Will consider trying it.

[@Stephenrsm7600]

Glen, your potato rolls turned out Really nicely!!! They look SO tasty!!!!

[@crystalwright1504]

Those look delicious. If you didn't mind square buns, a pizza cutter would work well.

[@gremlingrove1130]

Love this recipe! That's my style of baking lol. Pinch of that, palm of this, dollop of that :)

[@joelegue182]

I managed to score a 20KG bag of flour this week at No Frills. Not much yeast to be found, but at least I have flour. These buns look so fluffy!

[@t_y8274]

Sounds like tortilla time

[@williampotter2098]

Time to get a sourdough starter going ... Lots of videos about how ...

[@saynotop2w]

You can use raisins or even just regular grapes to make a starter.

[@monkeyman2174]

I was just thinking about making potato bread. You might of saved me. Thanks!

[@wildrose912]

My mom’s recipe books looked just like this! It’s the language I think in for cooking.

[@j.g.7054]

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!

[@katinapactol-baez1317]

This is a grandma recipe if ever i saw one- a bit of this and some of that... still trying to figure out how she did it so i can teach my boys :) BTW, those look lovely

[@virginiaf.5764]

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.