Delicious. I used this recipe as rolls for pulled-pork sandwiches, and everyone loved them. My only criticism is to agree with csaunders80 who notes that much more flour is necessary to bring the dough to the right elasticity. I used my digital scale and followed the recipe precisely by weight, but I found myself adding much more flour than a half cup as I kneaded the dough. I believe the next time I make these I will add another half cup of bread flour before turning the dough out for kneading. Give this recipe a try. Super yummy!
Monday Morning Potato Rolls and Bread
Category Finalist: Sides and Salads. "I make a fairly traditional Sunday meal of chicken and potatoes for my family. I hated to see the leftovers go to waste, so I used the mashed potatoes to create these delicious rolls. I experimented with 10 variations before settling on this version. My kids and husband love the rolls so much that they never last until Tuesday!" —Catherine McMichael, Saginaw, Mich.
More From Cooking Light
- Calories: 168
- Fat: 2.8g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.4g
- Protein: 5.7g
- Carbohydrate: 30.1g
- Fiber: 1.1g
- Cholesterol: 28mg
- Iron: 1.8mg
- Sodium: 207mg
- Calcium: 24mg
- 1 cup mashed cooked peeled baking potatoes (about 8 ounces)
- 1 cup fat-free milk
- 3 tablespoons honey
- 2 tablespoons butter
- 21.4 ounces bread flour (about 4 1/2 cups), divided
- 2 1/2 teaspoons dry yeast
- 1 1/2 teaspoons sea salt
- 2 large eggs
- 1 teaspoon olive oil
- Cooking spray
- 1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
- 3. Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- 4. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- 5. Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
- 6. Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
- 7. Preheat oven to 350°.
- 8. Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
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