* Exported from MasterCook *
Rolls, Potato Rolls with Caraway Salt
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Posted
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz russet potato -- peeled, cut into 1' pieces
1/2 stick unsalted butter -- plus more for the bowl and pan
1 C whole milk
2 Tbsp sugar -- divided
1 1/2 tsp kosher salt -- divided
2 1/2 teaspoons active dry yeast -- or 1/4 oz package
3 3/4 C all-purpose flour -- or more for dough,
divided, plus more for surface
1 tsp toasted caraway seeds -- lightly crushed
1 tsp pretzel salt -- or sea salt
1 large egg
2 teaspoons heavy cream
Serve these pillowy rolls along with your holiday ham. Double the
recipe for a large crowd.
Place the potato in a small saucepan and add water to cover by 1".
Bring to a boil; reduce heat to medium and simmer until potato is
tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid in
a small microwave-safe bowl.
Meanwhile, melt 4 Tbsp. butter in another small saucepan. Add milk;
stir until warm, about 1 minute, and set aside.
Transfer cooked potato to a large bowl. Mash with a fork, then stir
in milk mixture, 1 tbsp. sugar, and 1/2 tsp. salt (mixture will be
slightly lumpy).
Rewarm potato cooking liquid in microwave (or let cool) until an
instant-read thermometer registers 105-110F. Stir in remaining 1
Tbsp. sugar, 1 tsp. salt, and yeast; let stand until foamy, about 10
minutes. Add yeast mixture to potato mixture and stir to combine. Add
3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms.
Turn dough onto a floured surface and knead, dusting surface, dough,
and your hands often with remaining 1/2 cup flour to keep dough from
sticking, until dough is smooth, elastic, and slightly sticky, 7-8
minutes. Form into a ball and transfer to a buttered bowl. Turn to
coat dough with butter and cover bowl with plastic wrap. Let dough
rise, chilled, overnight.
Butter baking pan. Mix caraway seeds and pretzel salt in a small
bowl; set aside. Punch down dough (do not knead). Cut dough in half,
then roll each piece into a 12" long log. Cut each log into 12 equal
pieces, then roll each piece into a ball (for 24 total). Arrange in
pan, evenly spaced, in 6 rows of 4. Cover loosely with plastic wrap.
Let rise in a warm, draft-free place until almost doubled in size,
about 1 hour.
Arrange a rack in middle of oven and preheat to 375F. Whisk egg and
cream in a small bowl; brush tops of rolls with some of egg wash.
Sprinkle with caraway salt. Bake, rotating pan once, until rolls are
cooked through and deep golden, 25-30 minutes. Transfer to wire rack
and let cool in pan for 5 minutes, then run a sharp knife around
edges to loosen from pan; do not separate rolls. Transfer to rack and
let cool for 10 minutes.
DO AHEAD: Can be made 8 hours ahead. Rewarm, wrapped in foil, in a
300F oven until heated through. Serve warm.
Makes 24 rolls
Source:
"The Bon AppS(Internet Address):
"http://www.bonappetit.com/recipe/potato-rolls-with-caraway-salt";
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Per Serving (excluding unknown items): 115 Calories; 3g Fat (24.9%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.