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Grandma Russell’s Bread

I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! —Janet Polito, Nampa, Idaho
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    2 loaves (12 slices each)


  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup sugar, divided
  • 1 cup whole milk
  • 1/2 cup butter, cubed
  • 1 tablespoon salt
  • 1 cup mashed potatoes
  • 2 large eggs, room temperature, beaten
  • 5 to 6 cups all-purpose flour
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon


  • In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.
  • Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 slice: 208 calories, 7g fat (4g saturated fat), 35mg cholesterol, 387mg sodium, 33g carbohydrate (11g sugars, 1g fiber), 4g protein.

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Average Rating:
  • kedi
    Aug 23, 2020

    Recipe must have been corrected as my computer copy does have a second rise before baking.

  • Kathleen
    Mar 31, 2018

    Definitely needs a second rise in the pans before baking. My bread was still doughy in the center. I will have to eat it as toast. Should have read the reviews before I started.

  • annie1992
    Aug 17, 2017

    I agree, the loaf needs a rise before baking, and I did that. The bread is very nice, with a soft texture and good flavor, but leaving out that second rise is a serious mistake. There is not sufficient oven spring to bring that loaf up without it.

  • kanener
    Aug 17, 2017

    You din't let the loaf have a 2nd rise before baking? My bread was not tall enough, in my opinion and feel a 2nd rise was omitted from this recipe by accident? Yes?

  • peanutsnona76
    Mar 19, 2016

    One teaspoon salt per loaf is the norm-hence 2 tsps works great in this recipe. Lovely light bread. Enjoyed by all immensely.

  • pburgpiano
    Oct 7, 2015

    Delicious! The bread is so soft and tender. I used about 2 teaspoons of salt intead of the tablespoon given. Mine was not done after 20 minutes so I will bake it for about 30 minutes and maybe lower the temperature just a bit the next time.

  • rivergulch
    Sep 11, 2013

    could use this recipe for rolls also. Very good

  • minimaus
    Sep 11, 2013

    It is so hood that I could eat the whole loave

  • carolanne1210
    Sep 9, 2013

    For this recipe, you use actual mashed potatoes...not dried flakes. This is very good, but I agree with edl274, I cut the salt in half.

  • tooter10
    Sep 9, 2013

    When you made this did you use mashed potato flakes dry or did you use leftover mashed potatoes?