Pull Apart Potato Rolls Food

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.

PULL-APART PARKER HOUSE ROLLS

Steps:

• For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
• For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
• After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
• Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
• Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
• Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
• Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
• When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.

PULL-APART POTATO ROLLS

Steps:

• Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30-40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).
• Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
• Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
• Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size).
• Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
• Preheat oven to 400°F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15-20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.

INDIVIDUAL LOADED BAKED POTATO PULL-APART BREAD

Steps:

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the yeast with 1/3 cup warm water and let stand 5 minutes. Add remaining 1/3 cup water (or milk, if you aren't using dried milk powder). Add the potato flour, milk powder (if using), sugar, salt, soft butter and sour cream. Stir to combine well. Add 2 cups of the flour and mix until combined. Begin adding more flour 1/4 cup at a time, kneading, until dough comes together and is elastic and moist, but not sticky.
• Grease a large bowl and add dough to bowl. Cover with plastic wrap and set aside to rise until doubled, 60-90 minutes. While dough is rising, prepare the filling ingredients. Grease a 6-loaf mini loaf pan or a 9x5-inch loaf pan.
• Remove dough to a well-floured surface that you can cut on. Roll in to a 12-inch by 18-inch rectangle. Sprinkle dough with shredded cheddar cheese and press lightly in to dough. Sprinkle with crumbled bacon and chopped green onion.
• To make individual mini-breads: Using a sharp knife or a pizza cutter, with the shorter 12-inch side closest to you, cut dough into six 2-inch strips, cutting from top to bottom. Make one cut across the middle from right to left to make 12 strips total. Starting with the top 6 strips, carefully stack the strips one on top of the other. If some of the filling falls off, just pick it up and place back on top before adding the next piece. Repeat with the bottom 6 strips. You will now have two stacks, roughly 2-inches wide by 9-inches long. Using a sharp knife, cut each stack in to 3 even pieces, to make a total of 6 pieces of about 3-inches by 3-inches. Cut eat of these pieces in half, to make a total of 12 pieces. Place two pieces in to each mini loaf cup. Spray a piece of plastic wrap and place it sprayed side down over the mini loaf pan. Allow to rise until puffy, about 45-60 minutes.
• For one 9x5-inch loaf: Using a sharp knife or a pizza cutter, with the shorter 12-inch side closest to you, cut dough in to four 3-inch strips, cutting from top to bottom. Make one cut across the middle from right to left, to make 8 strips total. Starting with the top 4 strips, carefully stack the strips on on top of the other. If some of the filling falls off, just pick it up and place back on top before adding the next piece. Repeat with the bottom 4 strips. You will now have two stacks, roughly 3-inches wide by 9-inches long. Cut each stack in half, to make a total of 4 pieces that are 3-inches by 4 1/2-inches. Place stack pieces side by side in to prepared 9x5-inch loaf, with the wider side down. Spray a piece of plastic wrap and place it sprayed side down over the mini loaf pan. Allow to rise until puffy, about 45-60 minutes.
• When dough is about ready, preheat oven to 350° F. Bake in preheated oven until golden brown and they sound hollow when tapped on top, 25-30 minutes.

GARLIC PARMESAN PULL-APART ROLLS

Steps:

• Let the dough rise again: Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent-the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.