Potato Bread
List of Ingredients
From a post at Mimi's Cyber Kitchen. I have not tried these yet.
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The following recipes are the rolls I like to make best. Easy, fast, no kneading, lasts for days and you get fresh
rolls all the time. Sometimes I half the recipe though, shouldn’t be eating all that bread, sighhhhhh :-(
Where I have placed an asterik, begins the revisions I make when I like to make potato rolls/bread.
Hope you enjoy, let me know.
Good eating!
The main recipes comes from a book called” Breads like mother used to make.
Dough for Batter Rolls
2 pkgs. active dry yeast
2 c. warm water (110 to 115°F)
1/2 c. sugar
1/4 c. shortening or margarine
1 egg
2 tsp. salt
6-1/2 c. sifted all-purpose flour (about)
• Sprinkle yeast on warm water in large mixer bowl; stir to dissolve. Add sugar, shortening, egg, salt and 3 c.
flour. Beat with electric mixer at medium speed unitl smooth, about 2 minutes, scraping sides and bottom of
bowl occassionally. Or beat by hand until smooth.
• With spoon heat in enough remaining flour, a little at a time until soft dough is easy to handle. Place in greased
bowl; turn dough over to grease top.
• Cover with aluminum foil; place to refrigerator at least 2 hours* before using. Dough may be kept as long as 3
days, but punch it down occasionally as it rises. Use in the following recipes.
* longer gives more time to rise, I usually leave overnight.
Irish Pan Rolls
Parley-sprinkled rolls with a light taste of garlic
1/4 Dough for Batter Rolls
1/4 tsp. garlic salt
1 tblsp. melted butter or margarine
1 1/2 tblsp. finely snipped parsley
• Shape dough in 1” balls. Place in lightly greased 8” round layer cake pan. Cover; let rise in warm place until
double, about 35 minutes.
• Combine garlic salt and butter. Brush lightly over tops of rolls. Sprinkle with parsley, cut fine with scissors.
Cover; let rise about 5 minutes.
• Bake in hot over (400°F) 15 minutes, or until done. Remove from pan and place on rack.
MAKES ABOUT 18 ROLLS
Italian Crescents
Excellent rolls for barbecue supper with grilled steaks or lamb chops
1/4 Dough for Batter Rolls
2 tblsp. ketchup
2 tblsp. grated Parmesan cheese
1 tsp. oregano
• Roll dough into 12” circle. (Circle will be about 1/4” thick.) Spread with ketchup; sprinkle with cheese and
oregano. Cut in 12 or 16 pieshaped pieces. Beginning at wide or rounded end, roll up. Place, point side down,
on greased baking sheet. Curve and let rise in warm place until just doubled, about 30 minutes.
• Bake in hot over (400°F) 15 minutes, or until done.
MAKES 12 OR 16 ROLLS
Poppy Seed Cloverleafs
Fancy looking and great tasting
1/4 Dough for Batter Roll
1 egg yolk
2 tblsp. water
Poppy seeds
• Form small pieces of dough into 3/4” balls. Place 3 balls in each greased muffin-pan cup.
• Mix egg yoll and water; brush over tops of rolls. Sprinkle with poppy seeds. Cover and let rise in warm place
just until doubled. about 30 minutes.
• Bake in hot over (400°F) 12 minutes, or until browned.
MAKES ABOUT 12 ROLLS
*** You will need 1 cup of extremely well mashed or whipped potatoes, with no seasoning.
Follow the directions for the basic dough with these exceptions
• Proof the yeast first in 1 cup of water.
• Mix mashed potatoes with 1 cup of scalding milk. Make sure you get the lumps out.
• Add more salt if you like, maybe about 1/2 tsp. extra
• Start with about 2-1/2 cups flour
• Mix the proofed yeast and the potato mixture into the dry ingredients. And continue with the rest of the recipe.
You could shape into loaves, but the rising time would have to be adjusted.
My favourite are the poppyseed cloverleafs. Recipe
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