Wednesday, October 28, 2015

Garlic Potato Rolls

Garlic Potato Rolls
(1½ doz.)


3 bulbs Fresh Garlic
8 oz. Cooked Potato (see note)
2 tbsp. Brown Sugar, packed
1 cup Warm (105-115 degrees) Milk
3- 3½ cups Bread Flour
2 tsp. Salt
1 pkg. Active Dry Yeast
1 large Fresh Egg
1 tbsp. Water


Cut tops off the garlic bulbs and set on a piece of foil big enough to enclose.  Drizzle with a little olive oil, seal foil and place in a pre-heated 425 degree oven for about 25 minutes.  Remove, let cool and then squeeze the garlic out of their skins.  Mash garlic and place in a large bowl with the potato, brown sugar and milk.  Stir mixture together to make a paste.  In another bowl mix 2 cups of flour, salt and yeast.  Slowly add this mixture to the paste and combine well.  Now add in enough flour (1/4 cup at a time) until dough is soft and tacky mixing well each time.  Transfer the dough to a floured surface and knead for about 5 minutes or until dough firmer, smooth and elastic.  Shape into a ball and place in a large oiled bowl turning once to coat all sides.  Cover, place in a warm area and let rise about 1½ hours or until doubled in size.  Return dough to lightly floured surface, cover and let rest 10 minutes.  Divide dough into 18 equal portions and shape into balls.  Arrange balls on a 15x10x1 baking sheet lined with parchment paper.  Balls may be touching each other.  Cover and let rise in a warm place about 40 minutes or until doubled in size.  When ready, beat egg and water together and brush over rolls.  Place in a pre-heated 375 degree oven for 25 minutes.  Cover rolls with foil the last 10 minutes to prevent over browning.  Remove, cool and serve warm or at room temperature.

Note:               Peel and cube potatoes and place in a saucepan covered with water.  Bring to a boil and cook 15 minutes or until tender.  Drain and put through a ricer.  If you don’t have a ricer, just mash as best you can.  If you mash, dough may be lumpy.  This may make the rolls a little more chewy but still delicious.

Ideas for Future Efforts

No comments:

Post a Comment