POTATO ROLLS
A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells are very fond of potato starch, and produce moist, airy rolls.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 30 to 35 rolls
Number Of Ingredients 7
Steps:
- Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
- Cool reserved liquid to 105 degrees. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
- Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
- Heat oven to 375 degrees. Line 3 large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.
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Dominic Rivera
[email protected]I'm going to make these rolls for my next party.
Khumanchan Rajbanshi
[email protected]I can't wait to try these rolls with different fillings.
Normitha Delice
[email protected]These rolls were the perfect accompaniment to my soup.
yarhana saral
[email protected]I'm not sure what I did wrong, but my rolls didn't turn out as fluffy as I expected.
Taiwo Fatooki
[email protected]These rolls were a bit too salty for my taste.
yassin zayed
[email protected]I'm definitely going to make these rolls again.
Irfan Shah
[email protected]These rolls were a great addition to my Thanksgiving dinner.
Md Shahazan
[email protected]I love potato rolls and these were some of the best I've ever had.
Jacqui Osborne
[email protected]These rolls were a bit dry, but overall they were still pretty good.
Rihab Gazi
[email protected]I've never made potato rolls before, but these were so easy to make and turned out great!
Rosan Kshetri
[email protected]Perfect!
Mjemo City
[email protected]These rolls were a bit too bland for my taste. I think I'll try adding some herbs or spices next time.
Entertainment Club
[email protected]I'm not a huge fan of potato rolls, but I thought I'd give this recipe a try. I was pleasantly surprised! The rolls were very soft and fluffy, and the potato flavor was very subtle.
MD:Raju Islem
[email protected]These rolls were a bit denser than I expected, but they were still very good. I think I might try adding a little more butter or milk next time to make them a bit lighter.
Erica Kizzee
[email protected]I've made these rolls several times now and they always turn out perfect. They're so easy to make and they're always a hit with my family and friends.
sania mughal
[email protected]These potato rolls were absolutely delicious! They were soft and fluffy on the inside, with a slightly crispy crust. The potato flavor was subtle but present, and the rolls were perfect for sandwiches or just eating on their own.