The Fresh Loaf

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Durum Potato Rolls

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isand66's picture
isand66

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.

Ingredients

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

Directions

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.

Comments

PMcCool's picture
PMcCool

And I imagine that they are nice and moist because of the potato.

Paul

isand66's picture
isand66

Thanks Paul.

I'm so used to making sourdough loaves but it is nice to have a simple nice soft roll every once in a while.

The potato did help prvide a nice moist crumb.

Regards,
Ian

dabrownman's picture
dabrownman

at my daughter's last Parents Weekend at the U of A the past few days.  So can you taste the Avocado oil?  These look very good especially the knotted rolls.  Any roll with a knot is my favorite if i can choose between 2 different kinds :-)  Love the brown yet soft crust too.  I'm thinking A SD / YW  levain would really make these taste better,  open the crumb and make them even moister than these are. But, if you don't have 6 spare hours to make the levain then this is a good sub.

Some goat's milk (I'm surprised you haven't used this fine liquid yet), cream or some butter would make the crumb so soft your apprentices would want to sleep on them or at least use them as a soft pillow :-)  I had to stop in the middle of this post to add some potato flakes to our Chi Chi, WW, corn meal, soft white wheat pizza dough with sun dried tomato, Mojo de Ajo and basil incorporated after reading your ingredient list - will possibly put some oats in there too since I think you just forgot oats in your recipe :-)  Making 3 kinds; SD, YW and Combo levains to see which one we like the best for pizza.  A real controlled experiment without using  any science whatsoever, much more difficult than using science by the way -  this time with the apprentice to be the judge!   We will post the results in an obscure Wooffy dialect unknown to most humans.  Hopefully, it won't drive TFL folks barking mad :-)

On a sadder note -The oldest Auschwitz survivor, at 108 years old, I think named Dobrowloski, died in Poland today.  Alas, in our lifetime they will all be gone.

isand66's picture
isand66

Thanks DA for the comments.

I agree a YW starter would only benefit these rolls, but once in a while to prevent my wife buying rolls from the store which is like sticking a knife in me, I have to break down and use yeast.  All in all these really came out good and we ate all but one over the weekend.  I made a smoked pulled pork yesterday and we used the rolls for sandwiches for dinner.

Couldn't taste the avocado oil at all, which is what I expected since usually oil does not impart much flavor to bread unless you dip it in afterwards.

The recipe I was inspired by for these rolls had butter as an option but I didn't use that since my wife was cooking her vat of tomato sauce and I didn't have any room on the stove top.  I think for the end result the oil was the better choice in this one.

I can't wait to read about your pizza dough recipe.  It sounds very interesting.

I am working on writing up my last bake, a 36 hour Pain Au Levain I made into a horseshoe shape miche.  The pan I used is square with a column in the middle but the dough did not cooperate although the end result was kind of cool.

Regards,
Ian

dabrownman's picture
dabrownman

AZ , and many other places too it seems.  A horseshoe is considered lucky if it is hanging in the right direction.  Sort of a cup full / empty thing.  Never seen horseshoe shaped bread but now I'm inspired for Halloween since I haven't see Broomstick or Headless Horseman Bread either :-)

isand66's picture
isand66

One never knows what one will see on this site!

AnnaInMD's picture
AnnaInMD

absolutely out of this world good !!!  However, I didn't form rolls but made subs.  So, so good !  Also, I actually had some avocado oil but that stuff is so expensive, not sure if I would use it for baking again, but it must have done its part, the end result was awsome !!

Thank you, isand66 :)

Anna

 

isand66's picture
isand66

Thank you Anna...I am so happy that these turned out good for you.  I ate my last one for breakfast and wish I had some more!

I agree on the avocado oil and think you can easily substitute veggie oil or olive oil or butter and they will come out just as good.

Regards,
Ian

AnnaInMD's picture
AnnaInMD

and they are offering organic peanut oil. I love that stuff. It tastes wonderful.  I will use it for the next batch of your rolls :)

anna

isand66's picture
isand66

Great Anna...I would love to hear how they come out with the peanut oil.

 

Regards,
Ian