Potato Rolls
October 16, 2009 | Print | E-mail | Filed under potato
Last Friday, I tweeted that I had a total impulse buy moment at the grocery store over my lunch break, and I bought Taste of Home’s fall baking issue. I opened it up to the bread/rolls section and just couldn’t put it down…so, I brought it home with me instead, and made these easy potato rolls. I served them to company along with soup, and everyone loved them. I think I’ve found my new favorite dinner roll! The original recipe is here, and I didn’t change a thing except that I didn’t have any wheat germ on hand, so I just left it out.
- 1 package (2 and 1/4 tsp) active dry yeast
- 3/4 cup warm water
- 1/2 cup mashed potatoes (made with milk)
- 3 Tbsp butter, softened
- 1/4 cup sugar
- 2 Tbsp molasses
- 1 egg, lightly beaten
- 3/4 tsp salt
- 1 and 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 Tbsp cornmeal
- 4 tsp milk
First of all, I didn’t happen to have any mashed potatoes lying around. So, I took one medium-sized Idaho baking potato, poked it all over with a fork, wrapped it in a paper towel, and microwaved it for a good 7 minutes. Then, I scraped out the insides and mashed them with some milk to get my (slightly over) 1/2 cup of mashed potatoes.
In a large bowl, pour in the warm water. Pour in the yeast and let it dissolve for a few minutes.
Add in the mashed potatoes, sugar, molasses, egg, salt, and whole wheat flour. Beat until the mixture is smooth.
Stir in the 2 cups all-purpose flour to create a rough dough.
Turn out on to a floured surface and knead until smooth, about 6-8 minutes.
Set the dough into a greased bowl and turn to coat. Cover with plastic wrap and refrigerate for about 2 hours. Mine was left in there for a few hours longer than that, and everything turned out just fine.
Spray baking sheets with cooking spray and sprinkle with cornmeal. Punch down the dough, and then divide it into 12-18 pieces depending on how big you want the rolls to be. Shape each into a ball, and place the balls about 2 inches apart on the baking sheets. Cover and let rise for about 45 minutes. Preheat the oven to 375 degrees.
Brush the rolls with milk and then bake for 12-15 minutes or until golden brown. Remove to a wire rack to cool.
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October 16th, 2009 at 3:40 pm
I love the soft crumb that potatoes add to bread! These rolls look delectable; I’m adding them to the “to bake” list!
October 16th, 2009 at 5:54 pm
They look so soft and wonderful! I *heart* carbs!!!