The Ultimate Potato Roll embodies the perfect combination of soft, fluffy texture with the subtly sweet and earthy undertones of potatoes, making it a versatile addition to every meal. Light but filling, these rolls offer a delicious alternative to traditional rolls. Whether you want to complement a hearty dinner, make an unforgettable sandwich or simply enjoy it with a little butter, these potato rolls impress with their tender crumb and delicious taste.
Let’s set out on a journey to create these ultimate potato rolls that will become a favorite part of your baking repertoire.
Ingredients:
FOR THE DOUGH:
1 cup warm water (about 110°F or 45°C)
2 teaspoons instant yeast
1/2 cup sugar
1/2 cup unsalted butter, melted
1 cup mashed potatoes (chilled, no milk or butter added)
2 eggs, lightly beaten
1 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour (adjust to dough consistency as needed)
TO FINISH:
2 tablespoons unsalted butter, melted (for brushing)
Optional:
sea salt or sesame seeds for sprinkling
Instructions
DOUGH PREPARATION:
1.Mix the wet ingredients:
In a large bowl, combine warm water and instant yeast. Add the sugar and melted butter and stir until the sugar is dissolved.
Add the mashed potatoes and beaten eggs and mix well.
Add the dry ingredients:
Add the salt.
Gradually add the flour, one cup at a time, until a soft dough forms.
Depending on the humidity and moisture content of the potatoes, you may not need all of the flour or a little more.
Knead the dough:
Place the dough on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
The dough should be slightly sticky but not sticky.
First course: Place the dough in a greased bowl and turn so that all sides are covered with oil.
Cover with a clean tea towel and let rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
SHAPING AND SECOND RISING:
Punching and shaping:
After the first rising, punch out the dough to remove any air bubbles.Divide the dough into equal pieces and give each a soft ball to form into rolls. Place the formed rolls on a baking sheet lined with parchment paper, leaving enough space between each roll for them to expand.
Second rise:
Cover the formed rolls with a towel and let them rest again until they are puffed up and almost doubled in size, about 30 minutes to an hour.
BAKING:
Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
Bake:
Once risen, brush the tops of the rolls with melted butter and, if desired, sprinkle with sea salt or sesame seeds.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Cooling:
Remove the rolls from the oven and brush them again with melted butter for a soft, flavorful crust.
Allow them to cool on a wire rack before serving.
Tips for Success:
Mashed Potatoes:
Use plain mashed potatoes without added milk or butter to prevent altering the dough’s moisture balance.
Yeast:
Ensure your yeast is fresh for the best rise. Instant yeast allows for a quicker start, but active dry yeast can also be used; just proof it in the lukewarm water with a pinch of sugar first.
Kneading:
Proper kneading is key to developing the gluten, which gives the rolls their light, airy texture.
The Ultimate Potato Roll Recipe combines the humble potato’s natural sweetness and moisture with the classic techniques of bread-making, resulting in rolls that are as delightful to make as they are to eat.
These rolls are bound to become a favorite, cherished for their ability to elevate any dining experience, from casual lunches to special holiday dinners
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