Sunday, September 7, 2014

Soft Potato Rolls

I wish you could smell my kitchen right now! Pillowy soft potato rolls made with honey! Oh man! These little gems are always a hit around here! The texture is so light and tender, which you can see in the photo above. The mashed potatoes in these rolls add so much moisture and a wonderful flavor. You can't go wrong with this recipe, I have never had them turn out anything but delicious!

  • 1 cup plain mashed potatoes (instant is fine, just only reconstitute with equal parts water)
  • 1 cup milk
  • 5 tablespoons butter diced
  • 1/3 cup honey
  • 2 eggs room temperature
  • 2 teaspoons active dry or instant yeast
  • 1-1/2 teaspoons salt
  • 3 cups of my Bread Flour Mix
  • 1 tablespoon xanthan gum

Preheat your oven to 375F.
In a small mixing bowl add the bread flour mix, xanthan gum and salt, mix well and set aside.
Add the mashed potatoes to the bowl of your stand mixer.

In a medium sized microwave safe bowl, add the milk and butter and heat in your microwave just until the butter is almost melted. You don't want it too hot, just warm to the touch. Add it to the bowl with the potatoes and mix on medium speed until very creamy. Add the yeast and mix again until it's dissolved. Stir in the honey and eggs until well blended. 

While the mixer is running on low speed, slowly add the flour mixture and mix until smooth. 

Turn up the speed to medium and continue to mix for 3-4 minutes. The dough should be fluffy and very sticky. If it looks a little thick, add more milk or water a little at a time until it resembles the photo below. If the dough is too thick they will be on the heavy side and not as moist.

Spray a muffin tin with non-stick spray. Then oil your hands well.

Scoop out about 1/3 cup of the dough into your palm and smooth it out to roughly the same size as the wells of your muffin tin.

Fill each well and set the pan in a warm place to rise for 20 minutes. Your microwave is ideal for this. Place a mug of boiling hot water inside with the rolls and close the door. This provides a warm, moist environment, perfect for proofing bread dough.

Once the dough has risen, bake for 15-18 minutes or until golden brown.

Remove the potato rolls and place on a wire rack to cool slightly. These are at their softest while they are still warm. Enjoy! I hope your family loves these as much as we do!

For brown and serve rolls, bake for only 10-12 minutes or so, they will be light brown. Then cool completely. Wrap the tolls tightly and freeze for later use.
To reheat, thaw the rolls still wrapped, on your counter top. Then unwrap and place on a baking sheet, bake the rolls at 375F for 5-8 minutes, just until golden brown.

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