Saturday, 27 August 2016

Potato Rolls

This is the ultimate bread!  Now I do not say this lightly.  I am a bit of a fresh bread fanatic!  I have a bread maker and will use it!  

I did make this a couple of weeks ago and didn't get the same fluffy result, my yeast was old.  Remember refrigerate your yeast after it's opened and keep for no longer than 6 months.  I write the date opened on the lid just to remind me.

Also when cooking your potato's don't and I stress DON'T salt the water!  Salt kills yeast, bit like rock breaks sissors.

2 cups uncooked potato
1 cup reserved potato water (don't throw away the water after cooking the potatoes)
2 teaspoons honey
1 package dry active yeast or 2 and 1/4 teaspoons
4 tablespoons butter, room temperature
1 egg, beaten
4 and 3/4 cups plain/bread flour

Cook potato until tender,  drain and reserve cooking water.

Mash your potato until smooth.

Place your honey in the hot cooking water and allow to cool to below 110F or approx 45C.  If the water is not luke warm you will kill the yeast.

Stir in the yeast.

Allow to sit for 10 minutes for yeast to start to grow and feed on the honey.

Now i used my bread maker however you can use a mixer or do this my hand.  Stick the yeasty water and butter in the bread maker. 

Add the beaten egg and stir through quickly so it doesn't scramble.

Add the mashed potato and turn on the bread maker to the dough function.  Add your flour a cup at a time, now you may not need all the flour so don't just dump it all in.  When you think there is enough flour must let it mix until you can either add more or it is a nice looking do that is sticky.

Sticky dough is good, dry dough is bad.  The yeast needs enough moisture to grow and help the bread grow.  If using your mixer you need to knead it with the dough hook for about 15 minutes or more or until its light and silky.

Bread maker says... rise.  If using a mixer place in an oiled bowl covered with plastic wrap in a warm draft free place allow to prove for an hour, dough should double in size.

When risen turn your oven on and pre heat to 50C yes I did say 50C we will get to that later....  I used a 9" by 13" cake tin lined with baking paper to bake in so be ready for the next bit.  Cut your dough in half and then divide into 12 to 15 equal pieces.

Flour your hands and make each piece into a little ball, tucking the edges under.

Place your little balls in your tin with a little room to grow.

Sprinkle with flour.

Stick a damp tea towel over the top. Now turn your oven off and stick your rolls in to rise for an hour.  I used the oven as this was a nice warm not hot place for the rolls to rise as it was a cold day.

See they are HUGE!  Take the rolls out and set aside for 5 minutes and pre heat the oven to 175C.

Bake for 20 to 30 minutes.  Remove from oven when cooked and allow to cool for 5 minutes before serving.

Spread with yummy butter and devour!