Thursday, June 7, 2012

Potato Rolls ...

So, yesterday I made some potato rolls (as I said I would).  They came out pretty good. I need to adjust the cooking time a little since some of them got a little darker than I wanted them to be.

Here's how they turned out:

I found a recipe that I liked the looks of and then tweaked it a little ... here's the updated version.

1 potato, peeled and diced
1 cup milk
1/2 cup water
1 pkg active dry yeast
5-6.5 cups all-purpose flour
3 tablespoons sugar
2 tablespoons shortening
1 tablespoon salt


In a medium saucepan, cook potato cubes in milk and water mixture for about 12 minutes, or until tender.  Do not drain.  Let mixture cool until 110-120 degrees (to not kill the yeast).  Set aside 1/2 cup of cooking liquid.  Mash the potato and remaining liquid.  If necessary, add warm water to make 2 cups of potato mixture.

In a large mixing bowl (or in my case, the kitchen aid mixer bowl), sprinkle the yeast on reserved 1/2 cup potato water/milk.  Add mashed potatoes.  Beat with mixer until smooth.  Add 2 cups of flour, sugar, shortening and salt.  Beat with mixer on low for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes on high. 

Switch to the dough hook and continue to add as much as the remaining flour as needed for the dough to pull away from the sides of the bowl.  Continue to knead the dough until smooth and elastic (about 6-8 minutes).

Place in a lightly greased bowl, turning to grease surface.  Cover and let rise until doubled in bulk.  I actually put mine outside to rise since it was cool in my apartment.  It worked fairly well.

Punch dough down and divide into 16 equal balls.  Pull each ball of dough into a 6" x 4" rectangle and roll into a 6" log.  Pinch seams and place in a prepared 9 x 13 cake pan.  I fit 10 rolls in the pan and placed the remaining 6 on a flat pan.  Cover and let rise again.

Preheat oven to 375 degrees F.  Bake for 20-30 minutes or until done.  Rotate pans half way through for even browning.  If necessary, cover rolls with foil during the last 10 minutes to prevent over browning.  (I did not follow my own advice and some of mine came out a little dark as you can see in the next picture.)

The important part is that they taste good, and as I posted on Facebook.... We have achieved good meat to bread ratio.  So, I'll be making these again rather than buying expensive rolls at the grocery store.

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