Sunday, September 23, 2007

Amish Potato Rolls

400° - 10 minutes - Serves 24

Potato breads are soft and densely textured and wonderful at the table. The results are definitely worth the effort and much better than store bought.


2 medium potatoes, washed and peeled
1/2 cup reserved lukewarm potato water
2 tablespoons granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup (1/2 stick) unsalted butter
2/3 cup whole milk
1 teaspoon salt
1 large egg, room temperature, lightly beaten
4-1/2 cups all-purpose flour, sifted


Cook the potatoes in boiling salted water until they are tender when pierced with a fork. Drain them completely, reserving 1/2 cup of the potato water; cool the potato water to lukewarm. Mash the potatoes and measure out 1 cup for making the rolls. Cool the mashed potatoes to room temperature.

Dissolve the sugar in the lukewarm potato water and sprinkle the yeast over the surface. Let the yeast mixture stand until it becomes foamy, about five minutes; then stir to dissolve.

Combine the butter, milk and salt in a small heavy-bottomed saucepan and heat until the butter is just melted. Remove from heat and use a wooden spoon to mix in the 1 cup of reserved mashed potatoes; add in the lightly beaten egg, then the dissolved yeast.

Transfer the dough to the bowl of a mixer fitted with a dough hook. Slowly add in 4 cups of the sifted flour, one cup at a time; scrape down the sides of the bowl after each addition. Knead on low speed until the dough is smooth and elastic, four to five minutes. Then cover the bowl with a clean tea towel and set it in a draft-free place until it has doubled in size, about one hour.

Punch the dough down. Knead in the remaining 1/2 cup flour, as needed. The dough should be soft and slightly sticky, but firm enough to just hold its shape. Cover the bowl with a clean towel and allow it to rise in a draft-free place for another 30 minutes.

Place the dough on a clean cutting board that has been dusted with a little flour and divide into two dozen equal pieces. Dust each piece with a little more flour and roll into a ball. Place the balls about 1-inch apart on a well-greased baking sheet. Cover the pan and let the rolls rise for another 15 to 20 minutes.

Lightly brush the tops of the rolls with a little milk, then bake them in a 400-degree F oven for 10 to 12 minutes.

Makes 24 rolls.

source: Miles to Go

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