The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato Rolls

Floydm's picture
Floydm

Potato Rolls

On Mother's Day I found myself without a prepped starter or poolish. There were some leftover mashed potatos in the fridge, so I hit the cookbooks and found a recipe that fit the bill in Bernard Clayton's New Complete Book of Breads.

This made wonderfully soft, sweet rolls. They weren't as rich as brioche, but they certainly tasted much richer than what I normally bake. The crumb was even and very soft, soft enough that my 2 year old was petting it.

Soft! "Purr purr"

Sister Jennie's Potato Bread Makes 1 dozen rolls 1 cup mashed potatoes 2 eggs 1/2 cup sugar 1 teaspoon salt 1/2 cup warm water 1/2 cup (1 stick) melted butter 2 teaspoons instant yeast 4 - 5 cups all-purpose flour

I combined everything and then let it rise until it had approximately doubled in size (90 minutes).

I scaled the rolls to between 4 and 5 ounces, which was on the large size (almost hamburger bun sized). There is enough sugar in them that they need to baked at a fairly low temperature and on a higher shelf than usual unless you want burned bottoms. I believe I baked them for around 20 minutes at 375.

Comments

Susan's picture
Susan

Do I detect a little self-haircutting in that picture? Great-looking buns, too.

Susan

JustLearning's picture
JustLearning

HI,


I am no expert baker, however I followed this recipe to the letter. However, my intitial excitement turned to total disappointment. These rolls were sweet and decadent, but not potato roll I was expecting. My wife loved them as scones and has enjoyed them for breakfast. I firs thought this recipe may have way to much sugar, however after looking at other recipes that are similar they seem to have even more sugar. So I'm not sure where I goofed. 


I know I used bread flour rather than AP could this have been the problem? 


 

Chuck's picture
Chuck

I used bread flour rather than AP could this have been the problem?


Typically the only important difference in "bread flour" (a marketing term that doesn't really mean very much:-) is higher gluten content. The higher gluten content may want a tiny bit more water, may reduce the dough's need for folding/kneading, and may make the raw dough a little bit stretchier and the finished bread a little bit tootheir  ...but I'm not aware that it would affect the taste.


"Expectations" are a tricky thing  ...the chances of a "creative" (or at least "novel") recipe here on TFL matching any individual's expectation of what something "should" taste like based on the name of the recipe are rather low.

abovethelau's picture
abovethelau

im making pulled pork sandwiches this weekend and we love to eat them with potato rolls... are these potato rolls similar to the store bought ones?

 

and the mashed potatoes the recipe calls for - just potatoes mashed or fully made mashed potatoes with milk, butter, etc.?

 

Please let me know!!

Thanks!

Laura

Floydm's picture
Floydm

It is going to depend on what kind of store bought rolls you are talking about.  These are a bit sweeter and richer than any potato rolls I'd had before.

I used fully made mashed potatoes with a bit of butter, milk, and salt in them, but you could use either one.

Good luck!

abovethelau's picture
abovethelau

do you know approximately how many hamburger-ish size rolls this made?

Thanks!

Laura

Floydm's picture
Floydm

A dozen, if I recall correctly.

katyajini's picture
katyajini

Hi Floydm!  First off I want to say, wandering on TFL when I come upon a recipe I want to make, it has been one you have posted and more importantly those recipes have always have worked for me and I have repeated them for my family. Its what you choose to make and post, or how you describe it or both.  I can make it work and like it.  Its simple and articulate.  Thank you!

I have this recipe for potato bread.  But the original is so involved.  Mix  some of this. let it rise.  Meanwhile cream this, mix, rise......you know!  I am wondering is there anything to be gained by those extra steps in the original recipe?  Other than prolonging the fermentation (appropriately) which always add to the flavor and sometimes to the texture.  I would like to make this potato bread and achieve the beautiful hole-y structure that some bloggers seem to have achieved (as opposed to a dense heavy potato bread). 

I guess what I am asking is can I achieve the hole-y crumb by mixing all at once and if so why did people mix dough with so many steps?  I have seen old recipes for oatmeal and potato bread prepared  like that.

Thanks for any input!

Floydm's picture
Floydm

Thanks, Katyajini!

Yeah, I suspect you can still get uneven crumb when you mix everything together in one go. Just keep the yeast down and give it a loong fermentation.

Good luck!