* Exported from MasterCook *
Rolls, Sue's Favorite Potato
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lukewarm potato water -- *Note 1
1 large egg
2 teaspoons instant yeast
3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons sugar
1/4 cup unsalted butter -- very soft, (4T)
unsalted butter -- melted, for brushing
1/4 cup nonfat dry milk -- or Baker's Special Dry Milk
*Note 1: Water in which you've boiled potatoes. If you don't have
potato water, use about 7/8 cup water plus 1/4 cup dried potato flakes.
Butter in the dough plus extra butter brushed on once they're baked
really takes these over the top
Prep: 20 mins. to 30 mins.
Bake: 20 mins. to 25 mins.
Total: 2 hrs 40 mins. to 3 hrs 25 mins.
Whisk together the egg and potato water. Place into a bowl, or the
bucket of a bread machine, if you have one. "That's my favorite
method of kneading yeast dough," says Sue. Add the soft butter.
Whisk together the remaining dry ingredients, stirring everything
together as best you can. If you're using a bread machine, just add
the ingredients to the bucket.
Mix and knead everything together - by hand, mixer or bread machine
set on the dough cycle - until you've made a smooth dough. If you're
kneading in a stand mixer, it should take 5 to 7 minutes at second
speed, and the dough should barely clean the sides of the bowl,
perhaps sticking a bit at the bottom. In a bread machine (or by
hand), the dough should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow
the dough to rise, at room temperature, until it's nearly doubled in
bulk, about 1 hour. Rising may take longer, especially if you've
kneaded by hand. Give it enough time to become quite puffy.
While the dough is rising, lightly grease two 9" round cake pans, or
a 9" x 13" pan.
Gently deflate the dough, and transfer it to a lightly greased work
surface. Divide it into 16 pieces.
Shape each piece into a rough ball by pulling the dough into a very
small knot at the bottom, then rolling it under the palm of your hand
into a smooth ball.
Place eight rolls in each of the round cake pans (or all 16 rolls in
the 9" x 13" pan), spacing them evenly; they won't touch one another.
Cover the pan(s) with lightly greased plastic wrap, and allow the
rolls to rise till they're very puffy, and have reached out and
touched one another, about 1 hour. While the rolls are rising,
preheat the oven to 350F.
Bake the rolls until they're a deep golden brown on top, and lighter
on the sides, 20 to 25 minutes.
Remove the rolls from the oven, and after 2 or 3 minutes, carefully
transfer them to a rack. They'll be hot and delicate, so be careful.
Brush with melted butter, if desired. Serve warm, or at room temperature.
Yield: 16 rolls.
Source:
"kingarthurflour.com"
S(Internet Address):
http://www.kingarthurflour.com/recipes/sues-favorite-potato-rolls-recipe
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Per Serving (excluding unknown items): 140 Calories; 3g Fat (22.5%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 183mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0406