December 19, 2010
Featherlight Yeast Rolls
I have found few roll recipes I really like, but this one always seems to make amazing rolls, and it’s incredibly forgiving time-wise. No need to wait 24hrs!
Buttery and Fluffy!
This recipe is from Epicurious, and features potato in the dough. I love any bread that has potato in it. Incredibly moist and oh so delicious warm with butter.
Featherlight Yeast Rolls:
- 1 russet (baking) potato (1/2 pound), peeled and cut into 1-inch pieces
- 1/2 stick unsalted butter, divided
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 (1/4-ounce) package Active dry yeast
- 2 2/3 cups all-purpose flour
Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. (meanwhile, melt 2 1/2 tbsp butter)
Reserve 1 cup cooking liquid, then drain potato well.
Mash hot potato in a large bowl with a fork.
1 tsp salt!
2 tbsp sugar!
2 tbsp of butter.
Mix! Don't worry about it being perfect. It should be lumpy.
Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)
Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.
Instead of kneading by hand like the recipe specifies, I used my standing mixer. I don't have the counterspace to knead, and this baby does a fine enough job.
Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. The recipe asks for it to rise in the fridge for 8-10 hrs covered with plastic wrap. But dinner was in a few hours, so I let this rise covered with a cloth for 1 hr at room temperature.
Look at how she's grown! Punch the dough down but do not knead. Divide into bun sizes appropriate for your pan size. I had a smaller pan, so I made 12 rolls in one dish. Make sure you butter the dish.
Cover rolls again, and let rise at room temperature for 1 - 1 1/2 hrs until doubled. Or for as much time as you have.
Beaautiful! Preheat your oven to 375. Melt remaining 1 1/2 tablespoons butter. Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
I was planning on taking a picture of them gorgeous in the pan right out of the oven. But during the baking time a gallon of milk decided to explode while in my fridge and leak all over the floor. So I had some cleanin' to do.