Best Potato Rolls Or Loaves
June 05, 2016
"These are the softest buns, rolls or loaves I've made yet. The flavor is excellent. It's about all I made now for dinner rolls, loaf bread or buns. The ratio of potato and potato water to flour is important for soft rolls."
- FOR STARTER OR POOLISH
- FOR DOUGH
- Serving Size: 1 (82.7 g)
- Calories 201.8
- Total Fat - 6.6 g
- Saturated Fat - 3.6 g
- Cholesterol - 25.6 mg
- Sodium - 309.2 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 4.3 g
- Sugars - 3.6 g
- Protein - 5.7 g
- Calcium - 18.6 mg
- Iron - 1.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Make the poolish, cover and leave at room temperature for 2 - 4 hours until doubled in volume and sweet-smelling.
Boil a peeled potato (or more to get 155 g), reserve the potato water, and mash the potatoes/
Add the other ingredients and mix well.
Cover and let the dough rest for 10 minutes.
Tip the dough onto a lightly floured counter and form a rough rectangle. Stretch the top portion of the dough and fold over 2/3 of the way down the rectangle. Stretch the bottom of the dough and fold over the previously folded dough. Repeat from side to side.
Oil a clear container with straight sides (or bowl), place dough in and mark level. Cover and rest for 10 minutes.
Repeat the stretch and folds every 10 minutes until smooth (about 2 or 3 times).
Let rise until 1 1/2 times the initial volume (about an hour depending on temperature).
Remove about 30 g to use as a rising aid.
Divide the dough into 18 pieces weighing 82g each. Roll these into balls. Shape into desired form, place on parchment lined baking sheet, cover and let rise until 1 1/2 times its volume. By placing the 30g sample into an oiled small glass, you can monitor the rise of the dough with some accuracy. The glass should have straight sides.
Preheat oven to 375 F and bake for 8 minutes. Rotate and bake for 8 to 10 more minutes until the loaf is 205 F internally and browned.
Remove from the oven cool on a rack.
Tips & Variations
No special items needed.