Monday, 19 January 2015

Amish Dinner Rolls

Amish Dinner Rolls
My pictures are a bit lame but don't let that detract you from the fluffiness and delectable taste of this mashed potato-based bread. I already did a similar one before so I was not a complete newbie when I tried this. The bread machine was deployed for the kneading and initial proofing so it certainly was a breeze to do. As you can see, I was so satisfied with the result. Just look how fluffy they are!

The King Arthur Flour website is where I got the recipe I adapted. They have loads of interesting recipes there that I'd like to try someday.

Amish Dinner Rolls

Amish Dinner Rolls

2 1/4 tsp [1 package] active dry yeast
3/4 cup slightly warm water or potato water*
2 eggs
1 cup unseasoned mashed potato
4 1/4 cups plain flour
1/3 cup sugar
1 1/2 tsp fine sea salt
6 Tbsp butter - room temperature

*Bread Machine Method:
  1. Put all the ingredients in the bread machine according to the instructions of the bread machine manufacturer. Set the machine for the dough program and press start.
  2. Allow the machine to complete its cycle. For most bread machine the rising of the dough is included in the cycle. If not, allow the dough to remain in the machine to rise for for 1 hour or until double in bulk.

*Manual Method:
  1. Dissolve 1 tsp of the sugar in the water. Add the yeast and stir to slightly dissolve. Set aside for 10-15 minutes. By this time, it should foam up to indicate that the yeast is active. If not, discard mixture and start again with a new batch of yeast.
  2. Combine all the dry ingredients in a bowl. Add the rest of the ingredients and mix until the dough starts to leave the side of the bowl.
  3. Turn out the dough onto a lightly greased or floured surface and knead for 6 to 8 minutes or until it's smooth and satiny.
  4. Place the dough in a lightly greased bowl. Turn it to coat all around with grease. Cover with lightly greased plastic wrap and let rise for about 90 minutes or until double in bulk.

*To Shape Rolls:
  1. Punch down dough, turn out onto a floured surface and knead for a few turns until smooth again.
  2. For standalone rolls: divide dough into 16 equal pieces and shape into balls. Place in lightly greased baking sheets leaving about 2 inches of space between them.
  3. For pull-apart rolls: divide dough into 15 equal pieces (I used weighing scale for this). Place in a greased 9 x 13-inch baking pan into 3 rows of 5 balls each. Space them evenly.
  4. Cover with lightly greased plastic wrap and let them rise for about 2 hours. The pull-apart rolls should be touching each other.

  1. Bake in a pre-heated 180°C/fan 160°C/350°F oven for about 20 to 25 minutes or until golden.
  2. Remove from oven and carefully remove from the baking pan.
  3. [Optional] Brush with melted butter.
  4. Serve warm or at room temperature.

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