For the Baking Partners recipe challenge this month, Swathi gave us two recipes for dinner rolls along with seven shapes to try. One recipe is from the King Arthur Flour’s Website. The recipe is quite interesting as it has potato flakes in it. As we don’t’ get potato flakes here, she suggested using mashed potato instead. I halved the recipe and tried it. I also made three shapes – Rosette / Kaiser Rolls, Knot Rolls and Lion House Rolls. The rolls were so soft and had a soft crust. It tasted buttery and was so delicious. There was a slight hint of the potatoes and that increased the taste.
- Pressure cook a potato, peel and mash it with out lumps.
- In a bowl add flour, salt, sugar, yeast, mashed potato and butter.
- Mix all the ingredients until incorporated.
- Add the lukewarm milk and knead into a soft dough.
- Knead the dough for 10 minutes until elastic.
- Cover and keep it aside for 1 hour or until doubled.
- Deflate the dough and prepare rolls with various shapes.
- Arrange on a greased baking tray.
- Cover and let it double in size.
- Preheat oven to 200C.
- Mix 1/4cup of milk and 1tbs of sugar for milk wash.
- Brush this milk on top of the prepared rolls.
- Bake for 15-20 minutes or until the crust is golden.
- Cool on wire rack.
- Serve warm with butter / jam.
It is easier if you follow the step wise pictures. I tried to write it in words but it was so confusing. So I am just giving you a collage for reference.
Swathi has given a video for the preparation of these rolls. But my dough was slightly softer and was tough to handle. So I just rolled the dough into a thin disc, cut it out into rectangles and rolled it like a jelly roll instead of making it as shown in the video. Still I got lovely rolls.
The measurement of the rectangles are taken using the length of index finger and thumb. Place your hand as shown and cut out rectangles. Then roll each rectangle into a roll. Arrange them in a tray, allow it to rise. Brush with milk and bake.
Linking this to Yeastspotting