Because he was a common-tater.
I have another leftover redo recipe for you! And this time, it’s bread. I don’t know about you…but I love bread. All kinds of bread. Every kind of bread.
And what else is leftover but potatoes. I don’t know why my family has so many leftover potatoes, but we do. With the success of the vareniki, I thought I would attempt another potato-based recipe, and what better way to use them up than by making bread.
I loved potato bread growing up. I remember having it at my grandmother’s house. It was her thing-my special treat when I went over. She would sit me down on the brown velour couch, turn on The Price is Right, or Days of Our Lives, and give me a thick slice of potato bread, slathered in peanut butter. It would always get stuck to the roof of my mouth, and I would spend the entire show savoring the snack.
I’m making potato rolls today. I always find rolls easier to eat. They are portable and fun, good for breakfast or lunch, who doesn’t like mini things?
Adapted from King Arthur Flour
3 tablespoons sugar
1 1/2 teaspoons salt
6 tablespoons butter
1 cup unseasoned mashed potatoes, lightly packed
2 1/2 teaspoons instant yeast
3/4 cup water
4 1/4 cups unbleached AP flour
- In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly floured surface, and knead it for 6 to 8 minutes, or until it’s smooth and shiny.
- Or knead the dough in the mixer, using the dough hook.
- Place the dough in a lightly greased bowl. Cover the container with plastic wrap, and let the dough rise till it’s doubled in bulk, about 90 minutes.
Bread Machine Method:
- Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last).
- Program the machine for dough or manual, and press Start.
- Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball.
- Remove the dough from the pan and move on to shaping.
- Divide the dough into 16 equal pieces.
- Gently roll the dough balls under your cupped fingers till they’re nice and round.
- Place the 16 dough balls onto a lightly greased and floured 9 x 13-inch pan, spacing them evenly and allowing enough room for them to expand.
- Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise for about 30 to 45 minutes, till they’re quite puffy.
- Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they’re golden brown.
- Remove them from the oven, and allow to cool for 5 minutes before carefully turning them out of the pan.
- Serve warm or at room temperature.