Potato Bread Rolls Food

POTATO ROLLS

Steps:

• Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
• Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
• Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
• Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
• Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
• Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
• (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
• Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
• Position a rack in the center of the oven and preheat to 375 degrees F.
• Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
• Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.

BEST POTATO BREAD

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

POTATO BREAD ROLLS

Steps:

• Heat one tablespoon of oil in a frying pan over medium high heat. Add the chopped onions, and saute until they are softened.
• Mix the turmeric and chili powder into the frying pan and remove the pan from the heat. Stir the mashed potatoes and cilantro into the frying pan; stir to mix well.
• Sprinkle a few drops of water onto each slice of bread. Flatten the bread gently. Spoon 1/4 of the potato mixture onto the slice of bread. Roll the bread into a cylinder. Seal the edges together by pinching the ends with your fingers, use more water if it is necessary to keep the bread sealed. Do the same with the remaining 3 slices of bread.
• Pour the three tablespoons of oil into a large frying pan or wok. Heat the oil to a high heat. Place the bread rolls into the hot oil and fry until crispy.

EASY POTATO BREAD

Steps:

• Gather the ingredients.
• In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
• Stir in the sugar, salt, yeast, and warm filtered or bottled water.
• Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
• Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
• Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
• Punch down the dough by making a fist and pressing firmly in the center of the dough.
• Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
• Divide the dough in half and make 2 loaves.
• Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
• Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
• Remove ​the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.

POTATO BREAD

Steps:

• Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
• Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
• Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
• Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.

POTATO ROLLS

Steps:

• Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
• Sprinkle the yeast over the liquids.
• Add the sugar, egg, salt, potatoes, butter and flour.
• Use the paddle attachment to mix the ingredients just until combined.
• Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
• Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
• Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
• Divide the dough in 12 dough balls (or 15 for smaller rolls).
• Place the dough balls into a greased 9x13 pan.
• Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
• Preheat the oven to 350 degrees.
• Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
• Allow the pan to cool on a wire rack.
• Once the rolls are completely cool, store in an airtight container.

POTATO BREAD ROLLS

Steps:

• Heat one tablespoon of oil in a frying pan over medium high heat. Add the chopped onions, and saute until they are softened.
• Mix the turmeric and chili powder into the frying pan and remove the pan from the heat. Stir the mashed potatoes and cilantro into the frying pan; stir to mix well.
• Sprinkle a few drops of water onto each slice of bread. Flatten the bread gently. Spoon 1/4 of the potato mixture onto the slice of bread. Roll the bread into a cylinder. Seal the edges together by pinching the ends with your fingers, use more water if it is necessary to keep the bread sealed. Do the same with the remaining 3 slices of bread.
• Pour the three tablespoons of oil into a large frying pan or wok. Heat the oil to a high heat. Place the bread rolls into the hot oil and fry until crispy.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

MY GRANDMA'S POTATO ROLLS OR POTATO BREAD (FOR BREAD MACHINE)

Steps:

• If making POTATO ROLLS: Preheat oven to 350°F.
• In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey.
• Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks.
• Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel. Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature.
• Punch down and then roll dough out on floured surface to 1/2" thickness.
• Use a canning jar ring to cut rolls - should make 30-36 rolls.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 12-15 minutes or until lightly browned.
• If desired, slather outside tops with butter while still warm.
• Enjoy!
• NOTE: Prep time does not include rise times as they will vary.
• If making POTATO BREAD: Place into bread pan in order as listed above OR as per manufacturer's guidelines.
• Set for 1 1/2 lb. bread loaf and start bread machine.
• Walk away until you hear the "ding" of the bread machine - approximately 3 hours later.
• Remove from pan and slather outside of the loaf with butter while still warm from machine.
• Enjoy!

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.