|
|
|
|
|
SearchUser loginFood Buzz
PSAs Recommended BooksFavorite Recipes
|
Potato Rosemary Rolls
Thanksgiving in the States is coming up soon. These rolls would make a wonderful accompaniment to the banquet table, though they are simple enough that they can go along with any night's dinner. They make amazing hamburger buns too.
Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf. Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls. Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though. (I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.)
Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes. Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again. While the dough rose, I preheated the oven to 375 degrees. If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.
Allow the rolls to cool before serving. They keep very well too, so you could bake them a day or two ahead of time and still serve them for Thanksgiving. Related Recipe: Kaiser Rolls.
Filed under:
|
RSS Feed
Advertisement |
Delicious
Digg
StumbleUpon
Reddit
Facebook
Google
Yahoo
Salt
Did you maybe mean 1 teaspoon of salt? I followed this recipe but found it way too salty. Also, I couldn't get that awesome color you have on your rolls. Any suggestions? BTW, love the site.
Hold the salt
I made them with 1 tablespoon salt. For burger buns that much salt was good, but I agree with you that it was a bit much for the bread just as a roll.
I'm editing the recipe to drop it down to 2 teaspoons salt. I suspect that will be about right, though 1 teaspoon may be adequate.
If you want a darker color, try turning the oven temperature up. I often preheat the oven to my oven's max temp, 550. I leave it up at 550 while I am loading the oven and steaming it. After having the pan in the oven for one or two minutes I drop the temperature to my regular baking temperature, typically in the 375-450 range. The extra heat increases the oven spring and also starts the sugars in the bread caramelizing quicker, which usually leads to a darker roll. I don't recall for sure that I did that for this batch of rolls, but I often do so it is pretty likely.
Glad you like the site, and thank you for the feedback on the recipe.
What Water Temperature For These Rolls?
I am about to try the rosemary potato rolls and would like to know what the temperature of the water should be. Thanks so much.
Rhea
water temperature?
What I do to determine water temperature is to first take the temperature of the combined dry ingredients, then subtract that from 130. The difference is what the water temperature should be. Example: if the dry ingredient temp. is 65 degrees, then the water needs to be 65 degrees.
If you mix the dough by machine, kitchen aide type, the dough needs to be between 75 and 80 degrees before placing in a raising bucket or bowl. I don't grease the bowl or bucket; it's easier for dough to "climb" the sides or bowl or bucket if it isn't greased.
Hope this helps. Good luck.
Uluro, if you are noticing a
Uluro, if you are noticing a difference in the height of the dough from the walls of the bowl to the centre of the bowl it's because the dough has passed it's peak and is deflating, you should try to catch it earlier, then it won't make any difference to the height of the dough in the bowl. I don't grease the bowl because I'm lazy and also if I put too much oil on I find it harder to shape the dough.
mac
Water Temperature
Thanks for responding. It was a big help. I have now made the Potato Rosemary rolls twice. We had them first as dinner rolls and the second time as hamburger buns and they were delicious! I used fresh cooked russet potato, along with some potato water, fresh rosemary and a little dried sage for the dinner rolls and reconstituted, dried potato flakes and dried rosemary (no sage) for the hamburger buns (to experiment) and both worked well. I brushed the hamburger buns with melted butter when they came out of the oven. Thanks for your help and for the recipe. I am sure we will enjoy these rolls many times in the future.
Butter?
I'm about to make these because they sound so delicious! However, I noticed that butter is in the list of ingredients but not mentioned anywhere in the instructions. Is it only for greasing or did you omit it by mistake in the 3rd paragraph following the ingredients?
Thank you so much for the recipe and the entire site, your pictures and tips helped me a great deal!
smooth like butter
I'm pretty sure I mixed a little butter into the dough, just to keep them softer. They'd be fine without it though.
sweet potato rolls
I made these on Tuesday night with a large sweet potato that we had sitting around in the kitchen. Boiled and mashed, it equalled about 1 1/4 cups. Also, I used 2 cups of whole wheat flour, and 1 cup of bread flour to start, then added bread flour while kneading. I skipped the butter entirely. I ended up knotting them into 6 HUGE kaiser rolls... they were gorgeous and absolutely delicious with grilled turkey burgers and all the fixins'. I highly recommend the sweet potato variation... gorgeous color and great flavor!
Can poolish be used with this sweet potato version?
Hi there,
Fabulous recipe & rolls Floyd. I was very much encouraged by your success & kategill0's sweet pot version. So...I'd like to attempt to use poolish for my first try. Would it be possible to combine poolish with the sweet potato version? I live in a very hot & humid Equatorial climate so slow multiple cool rises isn't possible as the dough tends to end up with a horrid beery off odour.
I've come up with this version, would appreciate any comments:
Poolish
3/4 tsp yeast
1/4 c warm sweet potato liquid
1/2c + 1 tbsp room temp water
1 1/4c AP flour
Dough
2 3/4c wholemeal or whole wheat flour
3/4 tsp yeast
1/4 warm sweet pot liquid
3/4 room temp sweet pot liquid
1 c sour cream
3 c Bread Flour
4 tsp salt
2 tbsp butter
2tbsp dried rosemary
2 tsp grd black pepper
2 tsp round sage leaves
I would be most grateful for any helpful tips. I did however made a very successful Poppy Seed Hot Crossed Buns(photo posted in the gallery) using Floyd's very detailed & informative "Lesson 5, No 7, The Wetter & Better"". The crumb texture was fluffy soft & had some bits of irregular tiny holes but not as much as I'd expected since it was my first attempt in handling a very wet & slack dough.
Potato Rosemary Rolls
Made these to-day for the cafe but used olive oil as fat. I used fresh rosemary and a little fresh sage and garlic. We used roast turkey cranberry sauce and brie plus lettuce and cucumber and mayo. The dough wasn't very sticky - I may have used a more floury potato variety. Each roll weighed 140g. I was really pleased with the result. Thanks Floyd. I will try golden kumera (sweet potato) when they come into season soon.
The Red Color in Bread or Rolls
The reddish color in the crust of either bread or rolls usually means that too much salt was used. For this recipe, the correct amount of salt should be 1 teaspoon.
Potato Rosemary Rolls
Yum. I made these rolls yesterday and the results were great enough to warrant my first posting to the Fresh Loaf!
I adapted the recipe to sourdough by fermenting the mashed potato and a bit of potato water with 1 cup of my sourdough starter(Carl Griffiths) overnight. The next morning, I had the most active looking starter I had ever seen (rolling bubbles almost like a very slow boil!) so I added a cup of the flour to the starter in an attempt to push the sour flavor. It doubled in volume after 2 hours! After that I followed the recipe using fresh rosemary and pineapple sage from my backyard, making a very sticky dough and when done was left with amazing rolls that turned out a bit crustier than the pictures above, and had incredible flavor and chewy texture with large holes. They were supposed to be for me to make sandwiches for work this week, but they all got eaten by my housemates and friends last night. Can't wait to experiment with this recipe again!
Thank You!
potato substitutes
Does anyone know how much water to add to potato flakes to have the same amount of water as there is in peeled, boiled, mashed potatoes. I have a recipe that uses 400 grams of peeled, boiled, mashed potatoes. I want to substitute potato flakes and water. I think I should use less water than for the "mashed potatoes" the flakes would make according to the instructions on the box, since the consistency of just boiled potatoes is drier than you would get after you add millk, butter, etc., to make mashed potatoes that you would serve for dinner.
Thanks, Bill
re: potato substitutes
Bill,
100 g of boiled potatoes, cooked without skin, contain 77 g of water and 23 g of dry matter. Times four will give you the amounts of water and potato flakes to add to your recipe.
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
mariana
Floyd, What size pan would
Floyd,
What size pan would I have to bake in to make a loaf out of this recipe?
BNB.
I'm sure you could use
I'm sure you could use whatever size you have.
Standard sized loaves would probably take around 45-50 minutes to bake at 375.
I'll try using a 9 x 5.
I'll try using a 9 x 5.
Made these with rosemary oil
Rather than chopped herbs. Also brushed them with oil before I put them in the oven. They have a lovely, delicate rosemary scent and flavor.
It's also the first time I've ever made potato bread. They're excellent toasted with butter, but I think they'll make even better sandwiches. Thanks!
potato rosemary rolls
made this today it's perfect and tasty thanks for the recipe my friends like it have,
more recipe to come please
cent
rolls
I have tried to duplicate a roll I enjoyed at a restaurant. I also use a recipe calling for potatoes and sometimes herbs. Recently I have started brushing the rolls with butter and coarse salt right after baking. However, by the time I serve the rolls the tops appear cloudy and a little shriveled. What am I doing wrong?
excellent
I used your recipe for hamburger buns and topped them with grilled juicy lucys. The family loved them. Thanks for the recipe. I think I'm going to make them for Thanksgiving.