Rolls and photo by Kelly Hong © Sarah Phillips
Potatoes in bread makes especially soft bread. We used this recipe to also make Homemade Hamburger and Hot Dog Buns.
BREAD RECIPE HELP
Kelly Says: “They were very light and fluffy and have such GREAT yeasty flavor. We LOVED them!…The smell when they were baking was heavenly.”
INGREDIENTS
3 1/2 to 4 cups unbleached all-purpose flour, divided; spoon into dry measuring cup and level to rim
2/3 cup mashed boiled potato, cooled
1/4 cup sugar
2 1/4 teaspoons (.25 ounces) Instant Active Dry Yeast
1 1/2 teaspoons salt
3/4 cup whole or 2% milk
1/4 cup water
1/4 cup butter
1 large egg white
Cornmeal
INSTRUCTIONS
MAKE THE DOUGH:
1. In a stand mixer, fitted with a paddle attachment, combine 1 cup flour, mashed potato, sugar, undissolved yeast, and salt.
2. Heat milk, water, and butter until it measures 120 to 130 degrees measured with an Instant Read Thermometer.
3. With the mixer on low, gradually add the milk mixture to the flour mixture.
4. Beat 2 minutes at medium speed, scraping bowl occasionally.
5. With the mixer on low, continue to add in enough of the remaining flour mixture to make a soft dough.
6. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
SHAPE AND RISE
1. Roll dough to 16 x 8-inch rectangle; roll up tightly from long end as for jelly roll.
2. Pinch seam and ends to seal. Place on greased baking sheet sprinkled with cornmeal.
3. Cover; let rise in warm, draft-free place for 20 minutes.
BAKE
1. Position the oven shelf to the middle of the oven and preheat the oven to 400 degrees F.
2. Beat egg white; brush on loaf. Sprinkle with cornmeal.
3. Cut 3 slashes on top of loaf.
4. Bake for 20 to 25 minutes or until done.
5. Remove from baking sheet; cool on wire rack.
STORE
Wrapped in plastic for about 2 to 3 days. Bread stays best when frozen for a month or more in an airtight container. Thaw at room temperature.
MAKE THE RECIPE USING ACTIVE DRY YEAST:
You need to convert the amount of yeast being used: To convert recipes calling for instant yeast to active dry yeast:
Use 1.25 times the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry yeast
So, for 1 packet instant active dry yeast = 2 1/4 teaspoons instant yeast. Use a scant 3 (2.81) teaspoons active dry yeast
NOTE: Note a packet of active dry or instant yeast contains about 2 1/4 teaspoons (.25 ounces) of yeast.
2. You need to first dissolve the ACTIVE DRY YEAST in 1/4 cup water from the recipe, heated to between 100 – 110 degrees F as measured with an Instant Read Thermometer.
Add the butter and milk, heated to 100 – 115 degrees F as measured with an Instant Read Thermometer
3. Combine 1 cup flour, mashed potato, sugar and add to the dissolved yeast / butter / milk mixture! Do NOT add the salt!
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Add in the salt with the next cup of flour and add in enough remaining flour to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
NOTE: WITH ACTIVE DRY YEAST BREAD YOU NEED TO: Form into a ball and place in a greased bowl. Cover with greased plastic wrap, greased side down. LET RISE UNTIL DOUBLE IN BULK. PUNCH DOWN!
7. Roll dough to 16 x 8-inch rectangle; roll up tightly from long end as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheet sprinkled with cornmeal.
Cover; let rise in warm, draft-free place for 20 minutes.
8. Beat egg white; brush on loaf. Sprinkle with cornmeal. Cut 3 slashes on top of loaf. Bake at 400 degrees F for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack.
Nutritional Information:
Per Serving:
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.9 ounces
Calories 210; Total fat 4.5 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 370 mg; Carbohydrates 37 g; Dietary fiber 1 g; Sugars 5 g; Protein 5 g
