FEATHERLIGHT YEAST ROLLS
These dinner rolls from Edna Lewis have outstanding flavor and are so light and fluffy they almost levitate.
Provided by Edna Lewis
Categories Bread Milk/Cream Potato Breakfast Bake Vegetarian Dinner Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Juneteenth
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.
- Meanwhile, melt 2 1/2 tablespoons butter.
- Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
- Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)
- Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.
- Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).
- Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
- Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).
- Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
- Preheat oven to 375°F with rack in middle.
- Melt remaining 1 1/2 tablespoons butter.
- Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
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Salam Ahmed
[email protected]I'm not sure about this recipe. It seems like it might be a bit too complicated for me.
Tyler Mkhwanazi
[email protected]I can't wait to try this recipe! It sounds delicious.
Tonmoy Acharjee
[email protected]I love the way these rolls look! They're so golden brown and perfect.
Prince Lauren
[email protected]These rolls were so easy to make! I'm not a very experienced baker, but I was able to follow the recipe and they turned out great.
Charles Bell
[email protected]I'm not a huge fan of yeast rolls, but these were actually pretty good. They were light and fluffy, and the flavor was nice.
Dawn Stamper
[email protected]Meh.
Kami king
[email protected]These rolls are amazing! I made them for a party and they were a huge hit. Everyone loved them.
Ramesh Joshi
[email protected]Not bad for a first attempt! The rolls were a bit dense, but still tasty. I'll try again soon with some adjustments to the recipe.
Asmaul Haque Hridoy
[email protected]I've tried many yeast roll recipes, but these are by far the best. They're so easy to make and always turn out perfect. My family loves them!
edwin muchai
[email protected]These rolls were absolutely delightful! The texture was incredibly light and fluffy, and the flavor was perfectly balanced. I followed the recipe exactly and they turned out perfectly. 5/5 stars!