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Potato rolls

I have been wanting to make potato rolls for forever, but I never think about it when making mashed potatoes. But this time, I planned ahead and reserved 1/2 cup plain mashed potatoes and 1/4 cup of the cooking liquid. These rolls had great flavor and texture. I wanted to use them for burger buns, so I made 9 out of the recipe. I put them in a 9×13 pan, but next time I will just use a baking sheet. There wasn’t enough room for the buns to grow out, so they were a little too tall and not wide enough for burgers. They rise beautifully in the oven and I love the way they look. I didn’t take into consideration that my rolls were a lot bigger than the recipe’s, so mine took a lot longer to bake. They were light and tender and tasted great. If I make buns again, I will lower the oven temp to 375 and bake for 15-20 minutes, or maybe more.

I just found a good tutorial that I will definitely look at next time. It is at http://cooklikeyourgrandmother.com/2009/04/how-to-make-potato-buns

Potato Rolls (Boastful Baker, Annie’s Eats)

Yield: 16 rolls

1 russet potato (big enough to make 1/2 cup mashed 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, lukewarm, with 1 teaspoon sugar added to it
2 1/2 – 3 cups flour (I used half all-purpose and half bread flour)

Boil potato until tender.  Drain cooking water, reserving 1/4 cup for use in the rolls.  Finely mash the potato and measure out 1/2 cup.  Let cool to nearly 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 together on medium speed for about 2 minutes.  Combine the yeast with the warm milk and reserved potato water, and pour into the mixer bowl.  Mix on low speed until incorporated.  Gradually add the flour, about 1/2 cup at a time, until a soft dough forms.  Switch to the dough hook attachment on knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.  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.  Turn the down out onto a lightly floured surface and punch it down.  Separate into 16 equal pieces and shape into rolls.   Place the rolls on the prepared baking sheet, about 1 1/2 inches apart.  Sprinkle the rolls with a dusting of flour.  Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.  Meanwhile, preheat the oven to 400 degrees F.

Bake in the preheated oven for about 12 minutes, until golden.  Serve warm.


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