Potato Clover Dinner Rolls

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1 large (about 10 ounces) russet potato, peeled and quartered
1 cup(s) cold buttermilk
4 tablespoon(s) unsalted butter
1 tablespoon(s) sugar
2 teaspoon(s) salt
1 package(s) active dry yeast
5½ cup(s) bread flour
Read more: Potato Clover Dinner Rolls – Country Living


•Make the dough: Lightly coat a large bowl with vegetable oil and set aside. Place the potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork — about 15 minutes. Mash the potato and 3/4 cups of the cooking water in a large bowl. Stir in buttermilk, butter, sugar, and salt; cool to room temperature. Add the yeast and stir to dissolve. Stir in the flour until a stiff dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and supple — about 10 minutes. Form the dough into a ball, place it in the prepared bowl, cover with a clean damp towel, and let rise until doubled in volume — about 1 hour.
•Shape the dough: Preheat oven to 375 degrees F. Lightly coat the cups of two 12-cup muffin pans with cooking spray and set aside. Punch the risen dough down, remove from bowl, and knead lightly. Divide the dough into 60 equal-sized pieces and form each into a small ball. Place 3 balls in each muffin cup, cover with a damp towel, and let rise until doubled in size — about 60 minutes. Bake until the tops of the rolls are golden brown — about 30 minutes. Serve warm or at room temperature.
Read more: Potato Clover Dinner Rolls – Country Living

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