* Exported from MasterCook *
Rolls, Potato Rolls with Caraway Salt
Recipe By :Bon Appétit Test Kitchen
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounce russet potato -- peeled, cut into 1" pieces
4 tablespoons unsalted butter -- plus more for bowl and
pan (1/2 stick)
1 cup whole milk
2 tablespoons sugar -- divided
1 1/2 teaspoons kosher salt -- divided
2 1/2 teaspoons active dry yeast
3 3/4 cups all-purpose flour -- divided, (or more) plus
more for surface
1 teaspoon toasted caraway seeds -- lightly crushed
1 teaspoon pretzel salt -- or sea salt
1 large egg
2 teaspoons heavy cream
Serve these pillowy rolls along with the ham and set out small bowls
of your favorite mustards. Double the recipe for a large crowd - or,
if you want to forgo baking your own, brush store-bought rolls with
the egg wash, sprinkle with the caraway salt, and warm them in the oven.
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 tablespoons 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 tablespoon sugar, and
1/2 teaspoon salt (mixture will be slightly lumpy).
Rewarm potato cooking liquid in microwave (or let cool) until an
instant-read thermometer registers 105F-110F. Stir in remaining 1
tablespoon sugar, 1 teaspoon 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 to 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 to 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.
Cal 113, Fat 3g, Carb 18g, Sod 108mg, Fiber 1g, Pro 3g
Review: Easy, foolproof, and delicious! Wonderful texture.
Review: These rolls are light, airy and delicious! Made them for
Christmas dinner with a pork roast and they were a big hit!
Review: Well worth the time to start the night prior. I served these
with a hand-smoked ham and I think the rolls outshone the ham. They
kept well for several days, too. Can't wait to make these again.
S(Internet address):
"https://www.epicurious.com/recipes/food/views/potato-rolls-with-caraway-salt-368965";
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Per Serving (excluding unknown items): 112 Calories; 3g Fat (23.1%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
16mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0319