Potato Bread Rolls

I thought these were pretty good.  Nathan and Jacob won’t stay away from them.  Nathan says they’re “way better” than any potato bread or rolls you can buy at the store.  We had 18 as of yesterday afternoon and I think we have 6 left.  If you like potato bread, you’ll love these.  This recipe is fairly quick (as far as yeast breads go) and really easy.  It is excellent toasted. From bread: from sourdough to rye by Linda Collister

5 3/4 cups all purpose flour
4 T butter, diced (original recipe calls for unsalted, I like regular salted)
1 T salt, preferably sea salt (I used kosher)
1 c cooled mashed potatoes
1 2/3 cups tepid milk (tepid means 70-80 degrees)
0.6 oz cake compressed yeast (I used the equivalent of fast rise packaged yeast, which is one 0.25 ounce package)

Put the flour into a large mixing bowl, add the diced butter, and rub in with the tips of your fingers until the mixture looks like fine crumbs.

**If you are using fast rise, instant, or “highly active” yeast, add the yeast to the flour and then add the diced butter.

Stir in the salt and potatoes.

*If you are using regular yeast: After combining salt and potatoes with butter-flour mixture, put the tepid milk into a measuring cup or bowl, crumble the yeast over the top, and stir until dispersed.  Pour onto the flour mixture and mix making a firm dough.

If you used the quick rise yeast, add the milk right into the bowl after combining salt and potatoes.

Turn out onto a floured work surface and knead thoroughly for 10 minutes.  Return the dough to the bowl and cover with plastic wrap.  Let rise in a warm place until doubled in size; about 90 minutes.

Turn out risen dough and punch down to deflate.  Divide the dough into 18 equal pieces.  Arrange onto 2 greased baking sheets, and cover with plastic wrap.  Let rise until double in size, about 30 minutes.  Preheat oven to 425.

Uncover loaves and bake in preheated oven for 15-20 minutes, or until each roll is golden and the loves sound hollow when tapped underneath.  Cool on wire rack.

Best eaten within 4 days.  Can be frozen for up to 1 month.

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