Best Potato Rolls Or Loaves

13
Ingredients

3h
Prep Time

18m
Cook Time

3h 18m
Ready In

Recipe: #23973

June 05, 2016

Categories: Breads, Dinner rolls or other breads, Potatoes, Oven Bake No Eggs, Vegetarian, Flour, Kosher Dairy, more

recipe by:
Red Apple Guy

"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."

Original is 18 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Make the poolish, cover and leave at room temperature for 2 - 4 hours until doubled in volume and sweet-smelling.

Step 2

Boil a peeled potato (or more to get 155 g), reserve the potato water, and mash the potatoes/

Step 3

Add the other ingredients and mix well.

Step 4

Cover and let the dough rest for 10 minutes.

Step 5

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.

Step 6

Oil a clear container with straight sides (or bowl), place dough in and mark level. Cover and rest for 10 minutes.

Step 7

Repeat the stretch and folds every 10 minutes until smooth (about 2 or 3 times).

Step 8

Let rise until 1 1/2 times the initial volume (about an hour depending on temperature).

Step 9

Remove about 30 g to use as a rising aid.

Step 10

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.

Step 11

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.

Step 12

Remove from the oven cool on a rack.

Tips

No special items needed.

1 Reviews

Write Review

ForeverMama

These are so good. They came out springy, fluffy, flavorful with the perfect crumb. One of the better rolls that I’ve made. Followed as directed but used leftover mashed potatoes that I had in the freezer. Because the mashies were frozen, they release extra liquid, therefore, used the liquid in place of the potato water in the dough and in the poolish. Highly recommended and right into my Best of file it goes. Thank you, Red Apple Guy, for sharing this lovely recipe.