Potato pan rolls

Yield: 24 Servings

Measure Ingredient
1 (4-5 ounce) all-purpose potato
1 Envelope active dry yeast
1 tablespoon Plus 1/4 teaspoon granulated sugar
2 tablespoons Warm water
1 cup Milk
1¼ teaspoon Salt
4 tablespoons Butter
To 3-1/2 cups unbleached or all-purpose flour
1 Egg, slightly beaten
4 tablespoons Butter, melted, for brushing on the rolls

Info: posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from "Sunday Suppers, Informal American Home Cooking", 1988 by Melanie Barnard & Brooke Dojny

The potato in these rolls helps produce a smooth-textured grain and somehow adds a certain subtle tang to their taste. In other words, they taste so good that they're worth the effort --- especially if you are also yearning for the smell of bread baking in your kitchen.

These rolls freeze very well after baking. Wrap them in foil to reheat. Quick-rise yeast may be substituted. Rising times will be about half as long.

Makes 24 rolls.

1. Peel the potato and cook it in a small saucepan of boiling water until tender. Drain, discard the water, and mash with a fork. You should have about ½ cup of mashed potato.

2. Dissolve the yeast with ¼ teaspoon of the sugar in the 2 Tablespoons warm water and set aside until the yeast is bubbly, about 5 minutes.

3. Heat the milk with the remaining Tablespoon of sugar and the salt.

Remove from the heat, add the butter, and stir until melted. Stir in the mashed potatoes.

4. Place 3 cups of flour in a large mixing bowl and add the milk mixture, the yeast mixture, and the egg. Stir to combine well. Knead on a well-floured board or with a dough hook in a heavy-duty mixer until the dough is smooth and elastic, about 8 minutes. Add enough additional flour to make a smooth, workable dough.

5. Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1-½ hours.

6. Punch the dough down. Lightly butter two 8- or 9-inch round cake pans. Divide the dough into 24 equal pieces and shape each piece into a round ball. Arrange the balls of dough in the cake pans side by side, leaving about ¼-inch between each roll. Brush the rolls with some of the melted butter. Let rise for 30 minutes at room temperature before baking, or cover loosely with plastic wrap and let rise in the refrigerator for 8 hours or overnight.

7. Preheat the oven to 375 degrees. Brush the rolls again with the remaining melted butter and bake in the preheated oven until a beautiful golden brown, about 25 to 30 minutes. Serve hot.

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