Monday, November 17, 2014

Golden Dinner Rolls

I'm still in search of the "Bulkie" roll recipe from Tops.  These were good, although not quite there yet, they were similar.

Original recipe makes 42 rolls (I made about 36)
  1. In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.

Potato Rolls

I've been wanting to try potato rolls for awhile.  These were good and easy to make.


  • 1 large russet potato (big enough to make ½ cup mashed potato), peeled and chopped
  • ⅓ cup unsalted butter, softened
  • 2 Tablespoons sugar
  • 1 Tablespoon honey
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk, warmed
  • 1⅛ teaspoon instant yeast
  • ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
  • 1½ cup all-purpose flour
  • 1½ cup bread flour
  1. Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ cup. Let cool to room temperature.
  2. In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
  3. Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
  4. Gradually add flours, about a ½ cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
  5. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
  6. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
  7. Place rolls on prepared baking sheet, about 1½ inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
  8. Preheat oven to 400 degrees F.
  9. Bake rolls for 12 minutes, or until golden brown. Serve warm.