Potato Rolls

I love rolls, love ‘em love ‘em love ‘em. BUT! I’m never able to whip ‘em up in time for a weeknight dinner. The answer to this problem? Bake them during the weekend, freeze ‘em, and then reheat ’em. Works for me!

I got the recipe from Annie’s Eats, and it turned out wonderfully. The rolls have a great potato flavor and a touch of sweetness from the honey and sugar. Yum. Oh and the cost set me back about 78 cents, the cost of the potato.

Ingredients for 16 rolls:

  • 1 small russet potato, peeled and chopped
  • 1/3 cup unsalted butter, softened
  • 2 tbsp. granulated sugar
  • 1 tbsp. honey
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup milk, warmed
  • 1 1/8 tsp. instant yeast
  • 1/4 cup reserved potato water with 1 teaspoon sugar added, lukewarm
  • 2 cups all-purpose flour
  • 1 cup bread flour

Boil potato until tender.  Drain and reserve ¼ cup of the cooking water.  Mash the potato, using a fork, and measure out 1/2 cup.  Let cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the mashed potato, butter, sugar, honey, salt and egg.  Mix on medium speed for 2 minutes.

Combine the yeast with the warm milk and reserved potato water, and pour into the potato mixture.  Mix on low speed.  Gradually add the flours, a half cup at a time. Switch to the dough hook and knead on low speed for 5 minutes, adding more flour if necessary to achieve a tacky smooth dough.  Transfer the dough to a lightly oiled bowl, turning once to coat.

Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.

Line a baking sheet with parchment paper.

Punch the dough and transfer to a lightly floured surface. Divide dough into 16 equal pieces and shape into rolls.   Place the rolls on the prepared baking sheet, about 1 1/2 inches apart.  Dust rolls with flour.

Cover with a clean kitchen towel and let the dough rise again for  about 30-45 minutes.

Preheat the oven to 400 degrees F.

Bake in the preheated oven for about 12 minutes, until golden. Serve immediately. Or allow to cool and freeze. Thaw and rebake when desired.

Published in: on April 15, 2011 at 7:22 am  Leave a Comment  

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