Post by shackles on Oct 1st, 2017 at 5:10pm
Soft Potato Dinner Rolls
Ingredients
2 1/2 teaspoons dry yeast
1/4 cup of sugar
3/4 cup of lukewarm full cream milk
500 grams of all plain flour
250 grams of mashed potato
1 teaspoons of salt
85 grams of softened unsalted butter
2 large eggs, lightly beaten
Egg Wash
1 egg and 1 tablespoon water beaten together
Bake or boil the potatoes. Once cooled, remove all of the skin. Mash up your potatoes using a fork, and then using a kitchen scale, weigh out 250 grams of mashed potatoes. If you don’t have a kitchen scale, then measure out 1 cup of lightly packed mashed potato.
Heat up your milk until lukewarm. Make sure it isn’t too hot, or else you’ll kill the yeast! Sprinkle in your yeast and sugar. Mix well and set aside until foamy.
In a large bowl add in your flour, salt, mashed potatoes, butter, and eggs. Once your yeast mixture is ready add that in as well. Mix with your hands till the dough comes together.
Dump your dough onto a clean work surface. Knead with your hands until you’ve formed a smooth ball. Place dough into a lightly oiled bowl, toss to coat I use a plastic bag. Allow for it to double in size. Could take you anywhere from 30 minutes to 1 1/2 hour.
Spray your tin or tray generously with some cooking spray. Set aside.
Once your dough has doubled in size, place it onto your clean work surface, gently deflate it, and begin to roll it out into an 18 inch long log. Cut out your dough into equal pieces.
Roll out each piece of dough, one at time, into a nice smooth ball. Place your rolls into your greased pan, cover with a clean kitchen towel, and allow for them to rise until doubled in size.
Heat your oven to 190-200 degrees c.
Coat each roll with your egg wash and bake for about 15-20 minutes or until golden brown on the top.
DSCF7009_001.JPG (206 KB | )
DSCF7012_001.JPG (190 KB | )
Ingredients
2 1/2 teaspoons dry yeast
1/4 cup of sugar
3/4 cup of lukewarm full cream milk
500 grams of all plain flour
250 grams of mashed potato
1 teaspoons of salt
85 grams of softened unsalted butter
2 large eggs, lightly beaten
Egg Wash
1 egg and 1 tablespoon water beaten together
Bake or boil the potatoes. Once cooled, remove all of the skin. Mash up your potatoes using a fork, and then using a kitchen scale, weigh out 250 grams of mashed potatoes. If you don’t have a kitchen scale, then measure out 1 cup of lightly packed mashed potato.
Heat up your milk until lukewarm. Make sure it isn’t too hot, or else you’ll kill the yeast! Sprinkle in your yeast and sugar. Mix well and set aside until foamy.
In a large bowl add in your flour, salt, mashed potatoes, butter, and eggs. Once your yeast mixture is ready add that in as well. Mix with your hands till the dough comes together.
Dump your dough onto a clean work surface. Knead with your hands until you’ve formed a smooth ball. Place dough into a lightly oiled bowl, toss to coat I use a plastic bag. Allow for it to double in size. Could take you anywhere from 30 minutes to 1 1/2 hour.
Spray your tin or tray generously with some cooking spray. Set aside.
Once your dough has doubled in size, place it onto your clean work surface, gently deflate it, and begin to roll it out into an 18 inch long log. Cut out your dough into equal pieces.
Roll out each piece of dough, one at time, into a nice smooth ball. Place your rolls into your greased pan, cover with a clean kitchen towel, and allow for them to rise until doubled in size.
Heat your oven to 190-200 degrees c.
Coat each roll with your egg wash and bake for about 15-20 minutes or until golden brown on the top.
DSCF7009_001.JPG (206 KB | )
DSCF7012_001.JPG (190 KB | )