Sunday, January 18, 2009

#63_Potato Dinner Rolls

If you want some SOFT dinner rolls, this recipe is for you. One of my sisters in NZ gave me this recipe a long time ago and yeah, baby, these are very soft dinner rolls.

I had used these bread machine pictures in my pan de sal, (recipe #20) and will use them again whenever I post bread recipes using the bread machine because the procedure will be the same and will save me from taking pictures every time I post such recipes.
Just like I mentioned in that post, I am spoiled by bread machine but I'm grateful that somebody invented such a wonderful gadget for making bread because I don't think I have all day to spend making a few loaves of bread or a few dozens rolls. Who does anyway in this time and age?

1 small potato, (about 5 oz) I had to weigh one for this post, 1/2 cup mashed
1-3/4 cups liquid (potato water) very warm
1/4 cup white sugar
1/2 stick butter, softened
1 tsp. salt
6 cups bread flour
1/2 cup instant powdered milk
1 tbsp. yeast
1 tsp. dough enhancer
1 tsp. vital wheat gluten
2 eggs, slightly beaten

1) Peel and slice the potato and boil it in 2 1/2 cups of water until fork tender. Mash the potato and measure the potato water to 2 cups. (can add water if necessary). If potato water is still too hot, let it cool down to 120-130 degrees F. To test it, stick your forefinger into the liquid. If you can tolerate the temperature, then it is about the right temp.

2) Put the liquid and the mashed potato in the bread machine pan, followed by the sugar, butter, salt, bread flour, powdered milk, yeast, dough enhancer, and the eggs.
Just like in the pan de sal recipe, put everything in the bread machine bucket and select dough cycle and let the machine do the stirring and kneading.

3) When the cycle is done, let the dough sit in the bread machine pan or bucket with lid closed and let the dough rise until it is doubled in bulk. Lightly punch it down and take the dough out of the bucket onto a floured surface and divide the dough in half. Cover the other half of dough with a plastic wrap to prevent it from drying out while working on the other half.
4) With a dough cutter or a sharp knife, cut the dough into 12 pieces and form each one into balls. Do the same with the other half of dough.
5) Arrange the shaped dough on parchment paper-lined sheet pan and let them rise until doubled in size.
6) Bake in 350 degrees oven for 18-20 minutes.

1) I use SAF instant yeast in this recipe but you can use any regular active dry yeast.
2) Don't let the yeast touch the eggs.
3) The reason I put the eggs on top, (last) is that the liquid which is at the bottom of the pan is supposed have a temperature of between 120-130 degrees. I'm afraid if you mix the eggs with the liquid, you will end up with scrambled eggs or poached eggs.
4) Left over mashed potatoes is perfect to use in this recipe.

Reduced amount of liquid and added more flour.

1 comment:

  1. hallo

    thanks very much for the recipe,

    any alternatives for these
    1 tsp. dough enhancer
    1 tsp. vital wheat gluten

    thank you