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Potato Dinner Rolls


Ingredients:
  • 1  large russet potato, peeled and quartered
  • 1  cup  cold buttermilk
  • 4  tablespoon  unsalted butter
  • 1  tablespoon  sugar
  • 2  teaspoon  salt
  • 1  package dry active yeast
  • 5 1/2  cup  bread flour
 
Directions:
1. Lightly coat a large bowl with vegetable oil and set aside. Place the potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork, about 15 minutes. Mash the potato and 3/4 cups of the cooking water in a large bowl. Stir in buttermilk, butter, sugar and salt, cool to room temperature. Add the yeast and stir to dissolve. Stir in the flour until a stiff dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and supple, about 10 minutes. Form the dough into a ball, place it in the prepared bowl, cover with a clean damp towel and let rise until doubled in volume, about 1 hour.

2. Preheat oven to 375 F. Lightly coat the cups of two 12 cup muffin pans with cooking spray and set aside. Punch the risen dough down, remove from bowl and knead lightly. Divide the dough into 60 equal sized pieces and form each into a small ball. Place 3 balls in each muffin cup, cover with a damp towel, and let rise until doubled in size, about 60 minutes. Bake until the tops of the rolls are golden brown, about 30 minutes. Serve warm or at room temperature.

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