Receta Fluffy Potato Rolls
Fluffy and delicious. Those are two words
that come to mind when thinking about these rolls. If you have an excess of
potatoes in your house (on sale anyone?) or you don't, these are a nice change
of pace. They have a very light flavor and are wonderful when they are warm.
I'm pretty sure you all know that I love bread, love. bread. One of my
favorite past times is when my husband and I just make some sort of bread on a
random weeknight then sit and eat it hot out of the oven. Of course, it's not
really a past time because we do it probably every other week. :) You should
try it too!
Bread is one of those things that can be
made in so many different ways that I could make a different type of bread
everyday for a long long time. At one place where I used to work I made naan
for parties and at first I was apprehensive because I had never made it before
but it was really really good. Yeah, that was terrible short story that went
nowhere. Ask my husband, I'm known for those :). So, I actually still have a
few of these hanging around the house and so we are planning to make French
Toast with them. I will let you know how it goes but I'm pretty sure it's going
to be delicious!
Happy Baking!
Fluffy Potato Rolls
Makes 12
Ingredients:
- - ½ cup lukewarm milk
- - ½ cup lukewarm water
- - 1 package active dry yeast
- - 2 teaspoon sugar
- - 3 cups bread flour
- - 1 teaspoon salt
- - 3 tablespoons butter, softened
- - 1 cup mashed potatoes
Directions:
1. Preheat oven to 400F.
2. Mix together the warm milk and water in a bowl.
Add sugar and sprinkle yeast on top. Set aside for 5 minutes.
3. Sift bread flour and salt into a large bowl. Using
your hands mix butter and mashed potato into flour. Pour yeast mixture into
flour and mix with a wooden spoon.
4. Place dough onto a lightly floured surface and
knead for 8 - 10 minutes (or in a mixer with a dough hook for about 4
minutes). Dough should become smooth.
5. Place dough into a greased bowl and cover with
cling wrap (or a kitchen towel) until double in size. Punch dough down.
6. Divide the dough into 12 equal portions and shape
into rolls. Cover and leave in a warm place until dough is almost doubled in
size. (I put 6 per sheet pan).
7. Bake about 14 minutes or until golden brown. Brush
with butter right out of the oven, if desired.
Recipe adapted from The Knead for Bread
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