Ingredients
- 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
- 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.
- 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.
- Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F.
- Bake rolls for 12 minutes, or until golden brown. Serve warm.
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