Why didn’t the mother potato want her daughter to marry the famous newscastor?

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.

Ah memories.

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?

Potato Rolls
Adapted from King Arthur Flour

bread 3

Ingredients

2 eggs
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

Method

Manual/Mixer Method:

  1. In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl.
  2. Transfer the dough to a lightly floured surface, and knead it for 6 to 8 minutes, or until it’s smooth and shiny.
  3. Or knead the dough in the mixer, using the dough hook.
  4. 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:

  1. Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last).
  2. Program the machine for dough or manual, and press Start.
  3. 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.
  4. Remove the dough from the pan and move on to shaping.

Shaping:

bread 1

  1. Divide the dough into 16 equal pieces.
  2. Gently roll the dough balls under your cupped fingers till they’re nice and round.
  3. 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.bread 2
  4. 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.

Baking:

  1. Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they’re golden brown.
  2. Remove them from the oven, and allow to cool for 5 minutes before carefully turning them out of the pan.
  3. Serve warm or at room temperature.

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