Sunday, January 12, 2014

Potato Dinner Rolls

These are seriously the fluffiest rolls ever and that is no exaggeration. I've made rolls a few times, but there's just something about the mashed potato in these that makes them suuuuper soft. If you need a dinner roll recipe, this is the one to try.
I first made these this past Thanksgiving and made them again around Christmas because they're just that good. Besides being superbly tasty, these are also pretty easy to put together because you can make the dough the day before, let it rise overnight in the fridge, and then bake them the next day. An overnight rise should also contribute to better overall flavor in the rolls. The recipe is meant to be no-knead, but I make it in a stand mixer and knead it a bit anyways so that it's soft, but still has some texture. It's up to you to decide how to make it, but as with most bread, it's better to err on the side of less flour so your bread doesn't come out too dense. 

To make the rolls all in one day, follow the directions over at Completely Delicious.

Potato Dinner Rolls
Recipe adapted from Red Star Yeast via Completely Delicious
Makes 18 rolls

1/2 cup (1 stick/113 g) unsalted butter
1/2 cup water
1 cup whole milk
1 cup (213 g) mashed potato
1/2 cup (100 g) granulated sugar
1 tsp kosher salt (1/2 tsp fine salt)
2 large eggs
4 1/2 tsp active dry yeast (2 packages, 14 g)
5 - 6 1/2 cups (600-780 g) bread flour
Egg wash, for brushing before baking
Honey butter, for brushing after

Heat milk and butter over medium low heat in a small saucepan until the butter is melted, add water, set aside to cool until it reaches 110-115 deg F.

In the bowl of a standing mixer with a dough hook, mix the milk mixture with the mashed potato. Add the sugar, salt, and eggs. Mix until combined. Sprinkle the yeast over the mixture. Add the flour slowly, 1 cup at a time. (I used about 700 g) Knead on medium speed for 5 min.

Sprinkle a bit of flour over the dough and with the help of a rubber spatula, gather the dough into a slightly sticky ball and place in a well-oiled bowl. Cover with plastic wrap and place in the refrigerator. After one hour in the fridge, punch down the dough and let it continue to rise in the fridge overnight.

The next day, at least an hour before you want to bake the rolls, take the dough out of the fridge to warm up. Shape the dough into 18 rolls and place in a baking pan. Cover with plastic wrap. Let rise in a warm place such as a slightly warm oven for 30-45 minutes until the rolls have doubled in size.

Preheat oven to 400 deg F. Brush with egg wash and bake for 15-20 minutes until golden brown. Melt some honey butter as the rolls are baking. When the rolls come out, brush with honey butter. Let rest 10 minutes before serving.

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