The Best Potato Rolls

View previous topic View next topic Go down

The Best Potato Rolls

Post by Stef on Sun Apr 26, 2015 4:15 pm



ingredients

  • 3/4 cup sugar

  • 1 1/2 sticks (3/4 cup) land o'lakes unsalted butter

  • 3 cups scalded milk* instructions below

  • 1 cup potato flakes

  • 1 tb salt

  • 4 eggs

  • 1 tb instant yeast or 2 tb regular yeast. we use instant

  • 7 cups flour

  • *1/3 cup additional butter, softened


instructions
[list=zlrecipe-instructions-list]
[*]heat a medium sauce pan over medium heat and add the milk. cook until the edges begin to foam and froth, but do not allow it to boil. there will be a little layer of the milk "skin" on top. remove from heat and add the sugar, butter, potato flakes and salt. stir thoroughly and allow to cool to luke warm.

[*]add the yeast, stir and then add the eggs, stirring until they are mixed in.

[*]place the flour in a large bowl. pour the milk mixture in and stir until the dough has come together, but is still soft. sometimes we only use like 6- 6 1/2 cups of flour. this is not like a bread dough. it is a slightly sticky dough.

[*]cover the bowl with a towel or saran wrap. let dough rise for one hour. push down and divide dough into 3 parts.

[*]roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. fold the unbuttered dough over the buttered dough and press to seal. cut into 1" wide strips. pick up one strip at a time and tie into knots. place on lightly greased cookie sheet and cover with a towel. let rise for 1-2 hours more or until doubled in size.

[*]bake at 350 until golden brown, (14-20 min)

[/list]
notes
butter can be replaced by butter flavored shortening if you're ever in a pinch.
scalding milk does not have to be scary. just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.
bread making just takes practice. you may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get.
the dough will look shaggy. don't worry. just place the towel over the bowl and let it rise anyway.
these can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

_________________








Never drive faster than your Guardian  Angel can fly!!!!
avatar
Stef
Owner

Posts : 1096
Join date : 2012-06-04
Age : 50
Location : Horn Lake, MS

http://stefscreationz.blogspot.com

Back to top Go down

Re: The Best Potato Rolls

Post by Soaring Hawk on Sun Jul 17, 2016 3:57 pm

avatar
Soaring Hawk
Officer

Posts : 4238
Join date : 2015-11-25
Age : 58
Location : Indiana

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum