The recipe ONLY calls for 2 eggs. Potato bread is supposed to be a sticky dough. Extra flour isn't needed.
This is such a delicious bread, wow! And I am a vivid bread baker. No need for ever another potato bread recipe. The buns are so soft and perfect. I did use all purpose flour, next time I will try with bread flour. Also I needed 4 1/2 cup flour, not more. It obviously depends on the moist in your mash. My mash was very dry. I froze the majority of the buns after the first rise and shape. Which solves the problem if you have left over mash but don't need all the bread right away.
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!
These rolls were amazing!! This is what I will do with all my mashed potato leftovers from now on. No more throwing them away!
Boy was this good! I followed the recipe to a T and I am glad that I did. The only thing that wasn't as written was the amount of flour. I had to add at least 1.5 cups to get the dough to the right consistency. Other than that, this recipe was great!
This is great bread...with a couple of comments. I cut the eggs to 3 instead of 4. I didn't hand-knead, but used the mixer with the dough hook for about 7 minutes (speed 2). Finally, this took way more than 4 1/2 cups of flour. No big deal, I just kept adding until the dough was the right consistency. Terrific recipe!
Outstanding!! The leftover mashed potato I used had cream cheese, sour cream and butter in it so I omitted the 2 TBSP of butter. The dough was very easy to work with (compared to other breads I have baked) and rose beautifully even though it was probably 72-73Â° in my kitchen. I will definitely make that bread again!!! Thanks :)
I've made this twice in less than a week. My family has devoured it both times. I used leftover mashed potatoes, which I had on hand, so I cut the butter to 1 tablespoon. The dough is somewhat sticky but very easy to work with. Delicious toasted or plain.
I made this tonight to go with some vegetable stew. Modifications: Rice milk and soy butter. Result: My 11 year old son made yummy noises and yelled 5 STARS. The bread and rolls are light and moist and worth the 3 hours put into making them. Note: I did seem to use more flour than called for. Easily an extra cup if not more. Due to rice milk mod I don't know.