Wednesday, May 9, 2012

Potato Yeast Rolls

Any homemade rolls are good, but the addition of mashed potato makes these rolls nice and moist, and just a little bit denser than your average dinner roll. I found this recipe in Bernard Clayton's New Complete Book of Breads (1987 edition). I have made a couple of minor modifications here, since I use instant yeast instead of active dry yeast.

Have ingredients at room temperature:

1 Egg
1/4 Cup Sugar
1/2 Cup Mashed Potatoes (I just cook a potato in the microwave, peel the skin, and mash it up with a small amount of milk. In the book, Mr. Clayton says you can use instant potatoes if necessary)
3/4 Cup Milk
1/3 Cup (5 Tbsp) Butter, softened
1/2 tsp salt
3 to 3 1/2 Cups All purpose flour (I start with 3 and add more as needed)
2 tsp instant yeast
3 Tablespoons melted butter

Add the instant yeast into the flour and give it a good stir. In a separate bowl, blend the egg and sugar (I like to use my KitchenAid mixer for this - I start with the paddle attachment and then switch to the dough hook for the kneading). Add in the potato, milk, softened butter, and salt. Mix well. (If using a KitchenAid mixer, here is where you switch to the dough hook) Add 2 Cups of the flour and work it in. Gradually add the remaining flour 1/2 cup at a time. I use 3 cups, but you may need that extra 1/2 cup if it is looking too moist. The ball of dough should cling to the hook and "clean the sides" of your mixing bowl. It should not be too sticky to the touch, if it is add a little more flour. Knead with the dough hook for about 3 minutes, then by hand for another 3-4 minutes.

Place the ball of dough in a large greased bowl and cover loosely with plastic wrap. Put it in a warm place free from drafts and let it double in volume, about 60-80 minutes. I put mine in an unheated oven with the light on for the first rising.

After it has doubled, punch it down, divide in half, and roll each half into a long log. Cut each log into small pieces and roll each piece into a ball in the palm of your hand. You should get about 20 rolls - don't make them too big. Place the balls into greased cake pans close together but not too squished - remember they are going to expand on the second rising. If they are too squished together I find that they do not fully cook in between the balls. Just barely touching is good. Brush them with the melted butter and cover with a clean kitchen towel. Keep at room temperature and let them rise for another 30-40 minutes.

Preheat oven to 400 degrees a good 20 minutes before you bake.

When they have risen, bake until golden brown - about 12-15 minutes.

Best when served still warm from the oven. :)

1 comment:

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