Monday, December 1, 2014

Baking with Barb- Potato Rolls

      This is the traditional roll recipe that my family has made over the years as we gather on special holidays such as Thanksgiving and Christmas. To me good food should be shared as it enriches all of our lives.

Potato Rolls

1 package yeast
(1 Tablespoon)
1½ cup warm water
2/3 cup sugar
1 ½ teaspoon salt
2 eggs
1 cup luke-warm mashed potato
7 cups flour

Peel and cut potatoes for mashing.  Boil potato until extremely soft (mushy).  Put hot potato in a blender with cooking water.  Measure water until it is 1 ½ cups add more warm water if needed.

Purée in blender, then pour into large mixing bowl.

NOTE: It's important that the potatoes are not too hot or it can kill the yeast- Like poridge, it must be just right. LOL! If it's too cold it won't dissolve.

In a large bowl combine potatoes, sugar, yeast and one cup of the flour. Wisk together and let Yeast dissolve and activate. Add to mixture the salt and eggs. (Whisk eggs in a separate cup then add to mixture.)

Add flour one cup at a time until the dough is well combined. (After the third or fourth cup I start to use my hand to knead the flour into the dough right in the bowl.) Knead dough until a smooth ball is formed.

Place in a clean large bowl that is coated lightly with oil or cooking spray; coat the top of the dough with oil and cover with plastic.  Let rise one to two hours, or until double.
 Divide in two.  (I use a large knife to cut through it.)
On a floured surface, roll out into a circle that is approx. ½ inch thick.  Coat top with softened butter and cut with pizza cutter into 8 pizza slices.

Roll loosely from the wide end to the point and place on cookie sheet.

Let rise until double and bake in a preheated 350 degree oven for 15-18 minutes. This dough also makes amazing bread and sweet-rolls.