January 04, 2012

Potato Rolls

potato buns

This is one of my own  recipes I made up, after years back,  enjoying similar buns at someone’s place, and not being able to get a recipe Sad smile, I decided to come up with my very own. 

This rolls are just big enough to transform them into a bowl, that I like to serve my   VEGETARIAN  CHILI  in, but you can make them bigger, (or smaller) if you like.

3 tsp dried yeast
1/2 cup lukewarm milk
1 tsp sugar
6 to 6 1/2 cups all purpose flour
2 tsp salt
1 to 2 cups mashed potatoes, cooled
2 to 2 1/2 cups potato water
6 tbsp. vegetable oil
Dissolve yeast in the lukewarm milk. Stir in sugar and let stand until foamy.

Place 6 cups of flour into a large bowl. Stir in salt. Make a well in the center and add the mashed potatoes, potato water, yeast and oil. Knead into a dough adding more flour or water, as needed to form a soft dough, but firm enough to hold its shape. Place dough onto a floured board and knead until smooth. Cover and let rise in a warm place until doubled.

Punch dough down and divide into 14 portions. Shape each into a ball. Place about 2 inch apart on two greased baking sheets. Using a sharp knife, make a cut on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Makes: 14 large rolls

TIP: Bake both pans at the same time; one, on the lower rack, and one, on the higher rack; switch them half-way through baking.

Leia’s Culinary Treasures

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