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.
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
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.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 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.
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).
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.
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.
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.)
Preheat oven to 350°.
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.
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!
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.
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