Potato Dinner Rolls
Just out of the oven
Who wouldn’t want a soft, warm flavorful dinner roll with their Thanksgiving meal.I started making this recipe several years ago and it has become a staple on the Thanksgiving table. It’s a really simple recipe and is pretty much foolproof. Adding potatoes to a bread recipe is like magic, it results in a lovely soft texture. I make these the day of, the rise times are pretty long which works well for me since I am doing so many other things, first rise is 90 minutes and the second is about 2 hours. The recipe makes approximately 16 large rolls and they freeze well so bake them, wrap well and freeze. This recipe is from King Arthur Flour under the title Amish Dinner Rolls.
Ingredients:
2 Large eggs lightly beaten and at room temperature
1/3 cups sugar
1 1/2 teaspoon salt
6 tablespoons Butter at room temperature
1 cup unseasoned mashed potatoes
2 1/2 teaspoons instant yeast
3/4 cups potato water (from the potato you boil ) cooled to room temperature
4 1/4 cups all purpose flour
In the bowl of your stand mixer fitted with the dough hook combine all of the ingredients. Mix until the dough starts to leave the sides of the bowl, approximately 6 minutes. The dough should be smooth and shiny, its a very soft dough and you might be tempted to add more flour, don’t do it that is the way it is supposed to be. Place the dough in a lightly greased bowl, turn the dough so that its coated with the oil. Cover the bowl in plastic wrap, then cover with a kitchen towel and let it rise until its doubled in bulk in a warm place for 90 minutes.
Ready for first rise
After almost 2 hours doubled in bulk
Once the dough has risen, remove from the bowl and on a lightly floured surface divide the dough into 16 pieces (if you want larger rolls like a sandwich roll you can make larger balls), each piece should be about the size of a handball. Gently roll the dough in your cupped hands until it forms a nice round ball.
Place the dough balls onto a parchment lined baking sheet leaving about 2 inches between each (You will have to use 2 sheet pans) Cover with well oiled plastic wrap and place a kitchen towel over them and let them rise again for 2 hours, the dough has risen sufficiently when you gently press with your finger and the indent stays. Alternatively you can refrigerate the dough balls overnight and continue the rise in the morning.
Pre-heat your oven to 350 degrees.
After the rolls have risen for 2 hours place in your pre-heated oven and bake for 20-25 minutes. They will be golden brown and when you tap them with your finger there will be a hollow sound. Brush the tops of the rolls with melted butter,
apuginthekitchen 