* Exported from MasterCook *
Rolls, No Knead Potato Dough
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Food Processor Hand Made
Low Fat Muffins/Rolls
Posted Potatoes
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon instant mashed potatoes
1 cup boiling water
1/2 cup sugar
1 teaspoon salt
1/2 cup unsalted butter -- cut into small pieces
1 teaspoon lemon zest -- or orange zest, optional
2 1/4 teaspoons active dry yeast
2 large eggs
4 cups flour -- to 4 1/2C
Make dough 2 hrs to 3 days before baking.
Note: The dough after an overnight refrigeration. It has risen,
although it is not puffy. You can see how shaggy and rustic the texture is.
They bake in a tightly packed pan for a rustic, pull-apart
presentation, and I love how the slightly craggy tops get browned and
toasty, while the insides stay moist and soft.
Their ease comes from the fact that you simply mix them up (no
kneading) in a big bowl, and then refrigerate the dough. The dough
can be pulled out and baked any time over the course of three days or
so. They're very flexible.
Whisk the potato flakes into the boiling water. Note: You can
substitute 1 cup of water that you used to boil potatoes in. If using
potato water omit the potato flakes.
Place the sugar, salt, butter, and citrus zest in a large bowl and
pour the boiling potato water over it. Whisk to combine until the
butter melts. Let stand for 5 minutes to cool.
In a separate small bowl sprinkle the yeast over 2 tablespoons warm
water and set aside until it foams and thickens, about 5 minutes.
Check the temperature of the butter and sugar mixture. It should feel
pleasantly warm and not boiling hot. If so, whisk in the eggs, and
then the yeast mixture.
Stir in 2 cups of flour. Beat vigorously with a wooden spoon until
combined, then stir in 2 more cups of flour, or just enough to make a
shaggy, wet dough. Beat well and do not knead; it will be very sticky.
Cover the dough and refrigerate for at least 2 hours or up to 3 days.
To bake the rolls, lightly grease a 9x13" pan with olive oil or butter.
Coat hands lightly with flour. Portion the dough into 24 small balls
and place closely together in the prepared pan. Cover with a towel
and let rise in a warm place for 1 hour or until the rolls have
significantly increased in size.
Preheat the oven to 375F. Brush the tops lightly with milk, cream, or
egg yolk. Bake for 20 to 25 minutes or until they are browned on top
and a thermometer inserted in the center roll reads 190F to 200F.
Serve warm.
Recipe Notes:
For Quicker Rolls (No Refrigerator Time): You can also shape these
directly after mixing up the dough. This method produces slightly
smaller, more dense rolls, but they are still very good. Expect to
use a little extra flour on your hands; the unchilled dough will be
sticky. Place the rolls in the prepared pan and cover. Let rise for
an hour or a little more, until the rolls are doubled in size.
Proceed with baking.
Multiplying the Recipe: This recipe multiplies very well. In fact, I
usually triple it for big holiday meals!
S(Internet Address):
http://www.thekitchn.com/thanksgiving-recipe-potato-dough-rolls-16086
Yield:
"2 dozen rolls"
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Per Serving (excluding unknown items): 267 Calories; 9g Fat (30.3%
calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber;
56mg Cholesterol; 195mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 1206