Tuesday, April 28, 2009

Potato Rolls

Some may wonder exactly how many different recipes we need for rolls or buns, but I like trying different recipes for anything bread-like, since I have to have some kind of rolls in my freezer at all times. You never know when you may have to make a meal stretch or pack a quick sandwich. In today’s economy just having some of the basics ready can be helpful.
I found this recipe in the Mennonite Treasury a few years ago and was quite pleased with the results. It’s a basic bun recipe that calls for mashed potatoes. The rolls are extremely fluffy and soft, (no crusts here) making them a nice dinner roll - to sop up the gravy or to have along with a bowl of chili.

Ingredients

1 large or 2 med potatoes cooked, plus water
3/4 c milk, scalded
1/4 c sugar
3/4 c shortening (I used part butter)
2 tsp salt
5 eggs, beaten
8 cups flour, divided
2 Tbsp instant yeast

Method

Cook potatoes until soft. Mash along with about 1 cup of the water, so that you have 2 cups of mashed potatoes. Set aside.
Scald milk, add sugar, shortening/butter and salt. In the meantime beat eggs in large mixer. When the shortening/butter has melted, make sure it is not piping hot and add the liquids slowly to the beaten eggs. Add mashed potatoes, 3 c flour and then the yeast, mixing well.
Add another 4 - 5 c flour, or enough to make a soft, smooth dough. (If you don’t have a hook attachment on you large mixer, you will need to knead it by hand until satiny smooth.)
Transfer dough to large bowl, cover with clean tea towel and plastic and let rise 1 hour.



Shape into rolls, placing close together, but not touching, on greased pans.
Cover the same way as before and rise again 1 hour.
Bake at 375F for about 20 min.
Remove from pans and cool on wire racks. Yield: 3 dozen
*Tip: I don't know where the right place is to mention this, but I have noticed that flour is not the same in every country. It's something to do with the way its processed. This can especially affect yeast doughs. If you live in the US you may try adding 1 or 2 Tbsp of vital wheat gluten to the flour if you find they go rather flat.

31 comments:

  1. These look soft and wonderful!

    Our family favorite rolls are also 'potato rolls'...but use instant potato flakes and are rolled into crescents.

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  2. Why scalded milk? Do you know if it makes a difference?

    Michelle (the NON cook) in WA

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    1. Here's something I found posted on mademan.com

      Why Scald Milk?
      By: Lizz Shepherd
      Break Studios Contributing Writer
      If you have a recipe that requires you to scald milk, you may wonder why it is necessary to engage in this step. Older recipes often had cooks scald milk in order to make the milk free from bacteria and other pathogens that could have infected it. However, the commercial milk that is now sold is pasteurized and is already free from any dangerous pathogens.
      There are other ideas, however, about why it is necessary to scald milk for certain recipes. The recipes that call for scalded milk are often breads and other baked items, many of which require yeast. It is speculated by some that scalded milk makes the texture of bread softer and more pleasant. Others believe that milk that has been brought to a high temperature reacts better with yeast. Another theory is that when a cook scalds milk, it will react better with gluten. With a better reaction with gluten, baked items are thought to rise better.
      Though there are many reasons given to scald milk, many cooks believe that it is never necessary to scald milk if you are using pasteurized milk. Many newer recipes don't add scalding milk into the preparation steps because pasteurization is so common. However, if you do use a older recipe book, you may see this step in many of the recipes. In most cases, when working with older recipes that call for you to scald milk, it is generally considered acceptable to skip the step and leave the milk as is.
      Posted on: Oct. 15, 2010


      Read more: http://www.mademan.com/mm/why-scald-milk.html#ixzz2gIKWPS1l

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  3. You can never have enough bun recipes. They are all so delicious.
    And it's fun to try something just a bit different.

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  4. I am trying very hard to make buns with whole grain flour since we know how healthy it is . .but every now and then. . .we all need a very soft bun. . .oh these looks wonderful.

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  5. Hello Anneliese...

    Just read the sweet note that you left about my stained glass window...I'm so glad that you came by for a visit and thank you for the sweet comments!!!

    Oooh...these potato rolls look and sound divine!!! I'd love to try the recipe! I remember my Grandma making potato rolls, she also made potato pancakes and potato doughnuts! I loved it all!!! Hehe!!! Thanks for sharing this recipe and the sweet trip down memory lane...my Grandma was one of the sweetest things that God ever blessed me with!!!

    Warmest wishes,
    Chari

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  6. These rolls look delicious..I can imagine how yum it tastes with a slice of cheese!

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  7. I'm all about having some sort of buns or bread in the freezer...and usually a casserole or container of spagetti sauce...and something sweet. It would be my tip to every mom to double things once in a while so you can treat yourself to a 'freezer to table' dinner. Almost like take out. Kathy

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  8. These look great. We eat potato bread because it is always so much more tender.

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  9. Michelle,
    I really don't know why some recipes call for scalded milk and I would think that if you just make sure it's nice and warm you will be fine. I still usually scald milk when its called for out of habbit, but with using pastureixzed milk it's aparetnly not as important. I know that warming liquids encourages a good rise from yeast and some would believe that there is something chemical that happens in scalding milk that creates a good thing for bread structure.
    If you're scared you're going to forget about the milk on the stove and create a big mess, don't bother scalding, but make sure you use very warm liguids for yeast doughs. Anyone else have more to say on this?

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  10. Oh my goodness, I can almost taste these beautiful rolls and I can definitely smell them. Bread is my favorite food. I could live on bread although I know the Bible says man cannot live on bread alone. But then I'm not a man. Oh well I'm getting silly now. Just want you to know I enjoyed this post.
    Charlotte

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  11. My mouth is watering! These are some of the best rolls ever! Love the recipe! Thanks!

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  12. They look wonderful! I love making potato buns and I love the unique "bite" they have--it's just a different texture from those without the potato. Thanks for sharing. I agree that's it's fun to try lots of yeast recipes. One can never have too many!

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  13. Oh I would love to try these but my last experience with yeast has made me terribly afraid to try again. Ha! :) I will have to try though. Need to get over my yeast fears. Your rolls are just beautiful!

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  14. These rolls look great! I'm going to try your recipe and I'm adding
    fresh chopped herbs to mine.All of
    your recipes on your site look so good.I'm trying to loose a few pounds before my daughters wedding in July. Alanna "The Farmer's Wife".

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  15. My family loves potato rolls. I find that if I press the potatoes through a food sieve, they aren't lumpy and make for better rolls. It's odd to find a potato lump in a dinner roll......

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  16. Scalding milk actually serves a chemical purpose in baking, if I remember aright. I don't remember what it IS but with a bit of research, bet I could find out...

    I do know that bread flour is more consistent for baking rolls (bread flour is high-gluten flour) than regular flour, which as you said can vary by country and even by region. Bread flour tends to be more consistent no matter where you live. But I don't buy it because I don't bake much... My MIL does though.

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  17. Oh I bet your house was smelling so good while these beauties were baking!!

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  18. I love that you post so many bread recipes. I am simply adoring your blog, I now live east but used to live west and grew up with a lot of Mennonite friends, I miss the cooking, I get a real sense of home from your blogging - thank you ladies!

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  19. Oh your perfect rolls! Can we come for faspa?!

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  20. Scalding Milk: "in bread baking, scalding the milk before cooling and adding it to the recipe is still used. It is necessary because of the whey proteins in milk need to be inactivated. They can weaken the gluten of bread dough and produce a dense loaf unless the milk is scalded."

    http://www.baking911.com/howto/milk_scald.htm

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  21. What kind of potatoes are best to use for the rolls?

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  22. Mel... I've never thought about it. You can use any potato.

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  23. thanks for the recipe! I am excited to try it!

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  24. Looks yummy, I have been making mashed potatoe rolls for over 30 year with a recipe past down from my Aunt, who is as I am a Mennonite from Indiana and Illinois . And my friends would agree mennonitengirls can cook. Thanks for sharing I look forward to trying some of your recipes,

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  26. Wonderful recipe :) I wanted to mention that if you cook 9 of these in a pyrex 8x8 pan and then pull them out and freeze them, you can thaw them, pop them back in the pan and pour a bit of butter (or my favorite, butter and garlic) over top and warm up for the most delicious quick dinner rolls ever.

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