Durum Potato Rolls
I have not made any rolls in a while and since my wife insisted on some "simple" rolls for our lunch sandwiches this weekend I decided to whip something up using instant yeast instead of my sourdough starter or yeast water starter.
I had some left over mashed potatoes so I wanted to use those in the recipe. I love using Durum flour in my breads so I used an almost 50% mix of Durum with a high protein flour from KAF, called Sir Lancelot to offset for the lower protein content in the Durum flour.
I recently purchased some Avocado Oil so of course I needed to add some in this recipe along with some Agave Nectar for a little sweetness.
The dough was retarded overnight for added flavor and baked this morning.
I do have to say they came out as good as I could have expected. They are nice and soft and tasty and are going to make a perfect sandwich roll for sure.
400 grams Sir Lancelot Flour (KAF, you can substitute Bread Flour)
374 grams Durum Flour (Do not use fancy Semolina as it is to gritty)
112 grams Mashed Potatoes with Skins
227 grams Water 85 - 90 degrees
255 grams Milk at room temperature
14 grams Instant Yeast
57 grams Avocado Oil
14 grams Seas Salt or Table Salt
60 grams Agave Nectar
Mix flours with yeast to combine. Next add remainder of the ingredients . Mix on low-speed or by hand for 1 minute and let the dough rest for 5-10 minutes to absorb the flour.
Next mix the dough for another 3 minutes on #2 (If you have a dough hook switch use for this step). The dough should come together and be scraping the side of the mixing bowl and be nice and fairly smooth but still tacky.
Remove the dough to your work surface and knead by hand for 1 minute. Do about 3-4 stretch and folds and put in a well oiled bowl or container with a cover. Put it in your refrigerator immediately.
You can keep it in your refrigerator for about 24 to 36 hours. I ended up baking it in the morning so it was only in my refrigerator for around 14 -15 hours. The dough should double while in the refrigerator.
When ready to bake the rolls or bread, take it out of the refrigerator and immediately weigh out your pieces or loaves and shape as desired. I made rolls and let them rise for 1 hour on a cookie sheet with parchment paper.
After 45 minutes turn your oven up to 350 degrees F. and prepare your rolls as desired. I beat 1 whole egg mixed with a little water and put an egg wash on each roll. I also added some toasted onions to some and some dried cheese mix on some as well. At the 1 hour or so mark pop them in the oven and turn once after about 15 minutes. These should take about 25 minutes to cook thoroughly.
Let them cool on wire rack for at least half an hour before digging in if you can wait that long.