These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Yum!! I like to make 24 dinner rolls and 6 sandwich rolls with this dough. Also... I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. So have fun. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time.
Provided by Aroostook
Categories Yeast Breads
Time 6h25m
Yield 36 rolls, 36 serving(s)
Number Of Ingredients 11
Steps:
- Directions.
- Peel and cube a large russet potato.
- Place in a pot with 2 cups of water and cook until soft and tender.
- Drain, reserving liquid.
- Starter:
- The potato water should be only slightly warm or tepid (about 110F).
- Combine the water and yeast in a small bowl.
- Let stand I minute, then stir until yeast is dissolved.
- Add the flour.
- Stir vigorously for about 100 strokes.
- Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
- Place in a warm (75 F) place until mixture is bubbly (2 -3 hours).
- Place the starter into a large (6-quart+) bowl.
- Dough:
- Add the water, potato, buttermilk and yeast to starter.
- Add 1 cup of flour and stir until it is well combined.
- Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
- Turn the sticky dough out on a floured work surface.
- Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
- Gradually add the remaining flour as you knead for 10-12 minutes.
- Dough will be strong and slightly sticky and will spring back when poked.
- Shape dough into a ball.
- Return dough to the bowl that has been coated with melted butter.
- Brush top of dough with the rest of the melted butter.
- Cover with a clean damp towel and place in a warm place until doubled in volume.
- Deflate the dough, place on lightly floured work surface.
- Knead briefly.
- Cut dough into 3 equal pieces.
- Knead briefly.
- Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
- Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
- Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
- Preheat oven to 375 F and place oven racks to center of oven.
- Place a pan of water under the rack where the loaves will bake.
- Place rolls/mini breads in the hot oven.
- Bake for about 25 minutes or until they are a light golden brown.
- Remove from oven and allow to cool slightly before serving.
- Brush tops with a bit more melted butter while still hot if you want a softer roll.
Nutrition Facts : Calories 87, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.3, Sodium 143, Carbohydrate 17.5, Fiber 0.7, Sugar 1.5, Protein 2.6
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Bikash Yadav
[email protected]These rolls were a bit dry for my taste. I think I might try adding some more buttermilk next time.
Marshmiller
[email protected]Easy to make and delicious. I used Yukon Gold potatoes and they turned out perfect. Thanks for sharing!
pema tenla
[email protected]Loved this recipe! The rolls were soft and fluffy with a nice potato flavor. I made them for a potluck and they were a big hit. Will definitely be making these again.
Sabiha Saheed
[email protected]These buttermilk potato rolls were an absolute delight! The recipe was easy to follow and the result was incredibly delicious. The rolls were soft, fluffy, and had a wonderful buttery flavor. I especially loved the hint of potato, which gave them a u