Potato Rolls

 

These are one of the easier yeast breads to make and they are very delicious.  We had these rolls with the chicken rice soup at our March class.

 

Ingredients:

 

2 medium potatoes, any kind

filtered water

2 tsp baking yeast

1/2 stick sweet cream unsalted butter, room temperature

2 eggs, fork beaten

1/4 cup honey

1 tsp sea salt

~ 4 - 5cups whole wheat bread flour (not pastry flour)
   or ~ 4 cup hard white winter or prairie gold wheat berries
   (ground coarser than pastry flour, as bread flour)

 

Peel potatoes and cut into cubes about 3/4" in size.  Place in small pot and cover the potatoes with filtered water (use at least 1 1/2 cups of water).  Place lid on pot, cracked, and turn to medium heat.  Bring to a boil.  Reduce heat, continuing to lightly boil and cook until potatoes are soft.  Allow to cool to slightly above room temperature.

When about 80°F, pour one cup of the potato water into a large bowl and add 2 tsp. of baking yeast (or one packet).  Allow to sit for 5 minutes.  Meanwhile, fork smash potatoes.  Then add soft butter, eggs, ~ 1 cup of smashed potatoes, honey and salt to the yeast mixture.  Stir.  Gradually add flour (in 1/2 cup increments), and stir into dough, and then knead into dough until moist but not overly sticky.  Continue to knead dough for another several minutes.  Grease bowl with butter or olive oil and place ball of dough in bowl.  Cover with warm, wet cloth.  Allow to rise in a warm location (~ 80 - 85°F) for 1 1/2 to 2 hours until double in size.

 

Punch down dough and pinch off blobs, about 1" in diameter.  Grease muffin tins and place 3 balls of dough into each muffin cup.  Place tins in warm location for another 30 - 45 minutes, allowing dough to rise again.

 

Bake at 350 °F for ~ 20 minutes or until golden.