Amish Potato Rolls
Source of Recipe
A Return to Sunday Dinner - Russell Cronkhite (2003)
Amish Potato Rolls
Potato breads are soft and densely textured (and a great way to use up leftover mashed potatoes). The ever-efficient Germans often used potato water to make natural yeast starters for bread.
Incidently, a variation of these rolls can be found accompanying another German-influenced American dish - the hamburger.
2 medium potatoes, scrubbed and peeled
1/2 cup reserved warm potato water (about 110° F.)
2 tablespoons granulated sugar
1 package active dry yeast (2-1/4 teaspoons)
1/4 cup (1/2 stick) unsalted butter
2/3 cup whole milk
1 teaspoon salt
1 large egg, room temperature, lightly beaten
4-1/2 cups all-purpose flour, sifted
Cook the potatoes in boiling salted water until they are tender when pierced with a fork. Drain them completely, reserving 1/2 cup of the potato water; cool the potato water to lukewarm. Mash the potatoes and measure out 1 cup for making the rolls. Cool the mashed potatoes to room temperature.
Dissolve the sugar in the lukewarm potato water and sprinkle the yeast over the surface. Let the yeast mixture stand until it becomes foamy, about 5 minutes; then stir to dissolve.
Combine the butter, milk and salt in a small heavy-bottomed saucepan and heat until the butter is just melted. Remove from heat and use a wooden spoon to mix in the 1 cup of reserved mashed potatoes; add in lightly beaten egg, then the dissolved yeast.
Transfer the dough to the bowl of a mixer fitted with a dough hook. Slowly add in 4 cups of the sifted flour, 1 cup at a time; scrape down the sides of the bowl after each addition. Knead on low speed until the dough is smooth and elastic, 4 to 5 minutes. Then cover the bowl with a clean tea towel and set it in a draft-free place until it has doubled in size, about 1 hour.
Punch the dough down. Knead in the remaining 1/2 cup flour as needed. The dough should be soft and slightly sticky, but firm enough to just hold its shape. Cover the bowl with a clean tea towel and allow it to rise in a draft-free place for another 30 minutes. (Note: At this point you can refrigerate the dough for up to 2 hours before shaping the rolls.)
Place the dough on a clean cutting board that has been dusted with a little flour and divide into 2 dozen equal pieces. Dust each piece with a little more flour and roll into a ball.
Place the balls about 1 inch apart on a well-greased baking sheet. Cover the pan with a clean tea towel and let the rolls rise for another 15 to 20 minutes ( or for about 40 minutes if the dough was refrigerated). Use a pastry brush to lightly brush the tops of the rolls with a little milk, then bake them in a 400° F.oven for 10 to 12 minutes.
Makes 2 dozen rolls
Source: A Return to Sunday Dinner - Russell Cronkhite (2003)
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