Breads
Potato Dinner Rolls
Ingredients: (Makes 12 Rolls)
2 1/4 teaspoons of active dry yeast
1 tablespoon sugar
6 tablespoons lukewarm water
1 egg
2/3 cup milk, at room temperature
1/2 cup warm mashed potatoes
3 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon salt
1/3 cup melted butter
How to prepare:
In a small bowl, combine the yeast and sugar with water and let it sit for 15 minutes, until frothy.
Using a stand mixer fitted with a dough hook, knead together the egg, milk, mashed potatoes and the yeast mixture on a low speed. Add the flour and salt and knead for 4 minutes. Next add the melted butter by the spoonful and mix until the dough has a smooth consistency. Transfer the dough to an oiled bowl and set in a warm place. Leave the dough to rise for an hour or until it has doubled in size.
Transfer the dough to a lightly floured work surface, punch it and knead for a minute.Divide the dough into 12 equal pieces (70 grams each. Roll each piece with the palm of your hand and the floured work surface, pressing down gently. Line a rimmed baking sheet with parchment paper and oil the sides. Place the e dough balls, seam-side down, on the baking sheet 1/4 inch apart, so when they rise they attach to one another. Let it rise for 45 minutes in a warm place, or until doubled in size.
In the meantime preheat the oven to 180 degrees C. Bake the rolls for 20-25 minutes, or until very lightly browned. They should not turn golden brown. Remove from the oven and let it cool on a rack for 15 minutes before tearing apart and serving.
Ingredients: (Makes 12 Rolls)
2 1/4 teaspoons of active dry yeast
1 tablespoon sugar
6 tablespoons lukewarm water
1 egg
2/3 cup milk, at room temperature
1/2 cup warm mashed potatoes
3 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon salt
1/3 cup melted butter
How to prepare:
In a small bowl, combine the yeast and sugar with water and let it sit for 15 minutes, until frothy.
Using a stand mixer fitted with a dough hook, knead together the egg, milk, mashed potatoes and the yeast mixture on a low speed. Add the flour and salt and knead for 4 minutes. Next add the melted butter by the spoonful and mix until the dough has a smooth consistency. Transfer the dough to an oiled bowl and set in a warm place. Leave the dough to rise for an hour or until it has doubled in size.
Transfer the dough to a lightly floured work surface, punch it and knead for a minute.Divide the dough into 12 equal pieces (70 grams each. Roll each piece with the palm of your hand and the floured work surface, pressing down gently. Line a rimmed baking sheet with parchment paper and oil the sides. Place the e dough balls, seam-side down, on the baking sheet 1/4 inch apart, so when they rise they attach to one another. Let it rise for 45 minutes in a warm place, or until doubled in size.
In the meantime preheat the oven to 180 degrees C. Bake the rolls for 20-25 minutes, or until very lightly browned. They should not turn golden brown. Remove from the oven and let it cool on a rack for 15 minutes before tearing apart and serving.