Edna Ruth Byler’s Potato Dough Baked Goods

(This recipe is from my old More With Less Cook Book)

Makes 100 doughnuts or rolls


3 pkg. dry yeast in

1 cup lukewarm water

Mix in large bowl:

1 quart scalded milk

2 cups mashed potatoes (no milk added)

1 cup butter

1 cup sugar

Let cool to lukewarm, then add:

Yeast mixture

6 cups flour

Let stand until mixture foams up (about 20 minutes)


2 eggs, beaten

1 Tablespoon salt

11 to 12 cups additional flour

A little more flour may be needed, but dough should be soft. Turn out on floured board and knead until satiny. Let raise in warm place until doubled in bulk.

Roll out dough, cut doughnuts, place on trays and let raise until not quite double. Fry in hot shortening (375 degrees). When drained and while still hot dip in glaze mixture. Insert a stick through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.



1 pound powdered sugar

1 Tablespoon butter

1 teaspoon vanilla

Dash of mace

Enough rich milk to make thin icing

Cinnamon buns:
Prepare a mixture of sugar, brown sugar, and cinnamon. Roll a piece of dough to about 18″x9″. Spread dough with butter and sprinkle over some of the sugar mixture. Roll up the dough as for jelly roll. Cut 1 ½” chunks and place in greased pans, pressing down lightly on each chunk. Cover and let raise in warm place until nearly double. Bake at 400 degrees for 20 minutes or until browned. These may be iced with doughnut glaze as soon as they are taken from the oven.

Sticky buns:
Handle dough same as for cinnamon buns, except make a mixture of brown and white sugar, cinnamon, and a little white corn syrup and water. Spread in bottom of heavily greased pans with nuts, if desired, before putting in rolls. Immediately after baking, invert pans over trays and let syrup run down before removing pans.

To freeze:
Let baked goods cool. Wrap or place in large plastic bags and freeze the same day.

Note: This recipe is also quite good using part freshly ground whole wheat flour in place of some of the white flour.

4 Responses to “Edna Ruth Byler’s Potato Dough Baked Goods”

  1. […] Edna Ruth Byler’s Potato Dough Baked Goods from the More With Less Cook Book has been my favorite sweet roll recipe for over 25 years. The recipe yields 100 sweet rolls (It really does; I counted them this time!), which means a block of time (and energy) must be available for this undertaking. This also explains why it’s been a few years since I did this. […]

  2. MarysMom says:

    OMG, that’s a lot of rolls in one batch. Will not go well with the New Year’s new habit of eating more fruits and vegetables.
    We all love cinnamon rolls in our house and would have been good but there’s only 3 of us. Maybe next holiday when we have company.
    But, my mouth is already watering just thinking about it. MIght have to get a tube of the Pillsbury ones..

  3. […] Tomorrow we eat breakfast together at church prior to the worship service. I have desired to make homemade cinnamon rolls for the friends for a while now, so I finally did it. I’m just about done baking all the […]

  4. Tom says:

    My wife and I received a lovingly used copy of the ‘More with Less’ cookbook as a wedding gift from some dear friends in 1997. Sometimes used things are given because they are worth so much to those who give them. The cookbook has been a gem of simple, wise family cooking for us, particularly the recipe for Edna Ruth Byler’s Potato Dough Baked Goods. Baking in our home is always a labor of love to bless a big gang of people, whether for a church dinner or a house full of friends. This recipe has never, ever let me down. It takes (nearly) as much time to bake a 100 rolls as it does a fraction of that, so roll up your sleeves and start kneading! My family lives in Norway now, so I will add a tablespoon or two of cardammom, a staple spice in Scandinavian baking. Let this recipe be the springboard for your own labor of love that will please the crowd.