Whole Grain Potato Dinner Rolls Food

WHOLE GRAIN POTATO DINNER ROLLS

Steps:

• Prep and Mixing
• Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
• Whisk the dry ingredients (flour, yeast, salt) in a bowl.
• Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
• Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
• Place the dough in a lightly oiled bowl and cover it.
• First Rise
• Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
• Dividing and Shaping
• Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
• Roll the dough into balls and place them in your lightly greased pan(s).
• Lightly brush the rolls with milk and cover.
• Final Proof and Baking
• Let the rolls rise for about 1 1/2 hours.
• Preheat your oven for about 20 minutes at 375F.
• Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
• Bake the rolls for 18-20 minutes.
• Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
• Serving and Reheating
• Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
• Sourdough Version
• The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
• You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
• (The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)

WHOLE WHEAT POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.

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.

SOURDOUGH DINNER ROLLS

Steps:

• Lightly oil a 9 x 13 inch pan or line with parchment paper.
• In a large mixing bowl combine starter, water, yeast (if using), salt, sugar and oil.
• Stir in flour, adding flour 1/2 cup at a time until dough is manageable. This can also be done using a stand mixer and break hook.
• Turn out onto a floured surface and knead well.
• Place dough in a bowl and cover, set in a warm place to double in size or cover bowl and leave out for 8 hours to proof.
• When double or fully proofed, punch dough down and with lightly floured hands, form into rolls.
• Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
• Last 5 minutes of baking, brush with melted butter and return to oven.

HIGH RISE DINNER ROLLS

Steps:

• Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
• Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
• Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
• Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
• Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.

WHOLE WHEAT POTATO BREAD OR ROLLS

Steps:

• Mash or beat potatoes and water until smooth.
• Cool.
• Add 1 3/4 cup water to potato mixture.
• Add yeast, oil, salt and honey.
• Pour this mixture slowly into flour.
• Mix 5 to 7 min with electric mixer. Dough will be soft.
• Let rest 10 to 15 minute on greased surface.
• Punch down and shape into loaves or rolls.
• Let rise until double.
• Bake rolls 20 to 30 minutes at 400.
• Bake loaves of bread 35 to 45 minute.

WHOLE WHEAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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 into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

WHOLE WHEAT DINNER ROLLS

Steps:

• Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
• Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
• Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
• Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
• A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
• FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
• *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.