Sourdough Potato Rolls

Sourdough Potato Rolls
original recipe from bon appetite 


Makes 20 good size rolls

1 large potato
1 cup whole milk
1/2 cup butter, Kerry Gold
1 1/2 cup bread flour
1 cup active sourdough starter
3 T honey
2 eggs, large
2 2/3 cup bread flour
1 T salt
extra butter for brushing the rolls

  • Boil potato until soft. When cool, mash potato in standing mixing bowl. (I left the skin on)
  • Mix milk and potato in standing mixer with dough hook, add the butter. Blend until well incorporated. Add 1 1/2 cup bread flour, starter  and honey. Mix for 2 minutes. Dough will be sticky.
  • Take bowl off the mixer. 
  • Let rest for 30 minutes in a warm place, cover with tea towel. 
  • Add eggs, 2 2/3 cups bread flour and salt. Mix with a spoon or hands. 
  • Rest the dough for 30 minutes, again in warm place with tea towel. 
  • Pull and turn dough with wet hands. Do this a couple of times, about 10 times. 
  • Cover again and let rest 30 minutes.
  • Repeat last 2 steps one more times. 
  • Cover with plastic wrap and refrigerate over night.
  • In the morning the dough should doubled in size. 
  • Take it out of the bowl and place it on an oiled surface.
  • Divide dough into 20 pieces. Roll into smooth balls. 
  • Place in a well greased pan (I like cast iron) about 1 inch apart.
  • Brush with butter and cover with plastic wrap.
  • Let sit till double in size, about an hour.
  • Preheat oven 400 degrees. 
  • Bake for 20 minutes until golden brown. 
  • Enjoy.

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