Potatoes have gotten a bad rap, bless their little eyes. 😉 Chris Voigt, head of the Washington State Potato Commission, got so fed up with all the trash talk about potatoes that he went on a potato-only diet for two months — and lost 21 pounds eating 20 potatoes a day!
Potatoes are a good source of Vitamin C, Vitamin B6, Potassium, and Manganese. While it is true that they are starchy vegetable, that doesn’t mean I don’t ever eat them — I just pay careful attention to the amount I’m eating and to any other carbs that are in the same meal. A versatile tuber, potatoes can be prepared and seasoned in a variety of ways — baked and mashed are favorites — as well as be used in soups and stews.
As a Brookshire’s customer, I get daily e-mails from them (as per my request) with a “Recipe of the Day.” One they sent me earlier last week for Potato Rolls intrigued me.
I’ve made potato rolls before, but always with instant potatoes — which is convenient, yes, and tasty, yes, but not quite the same as real mashed potato.
This recipe caught my eye because although it has an option for making it with instant potatoes, the basic recipe suggests using cooking water from the potatoes as the liquid, which I thought would add to the texture and flavor of the rolls. This basic recipe is also free from egg and milk. So yesterday, with cloudy skies and much-needed rain on the way, I pulled a lean rump roast (bought on sale, of course!) from the freezer for California Pot Roast. But instead of baking potatoes with the roast, as I so often do, I made mashed potatoes with small, red potatoes (I leave the skins on them) and made up a batch of these Potato Rolls.
Nothing smells as quite as yummy as baking bread. 🙂
Potato Rolls (I shaped them into 22 rolls)
- 1 1/4 to 1 1/2 cups water from the cooked potatoes
- 3 tablespoons butter or margarine
- 4 1/2 to 5 cups of all purpose flour
- 2 packets yeast (4 1/2 teaspoons yeast)
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 cup mashed potatoes (you don’t need to measure exactly; it’s okay if you have a bit more than 1/2 cup)
- Melt the three tablespoons of margarine in the 1 1/4 to 1 1/2 cups potato water. (Reheat, if necessary — you want the water to be hot, around 125 – 130F.)
- In a large bowl, stir together 2 cups of flour, the sugar, salt, and yeast. Stir in the mashed potatoes.
- Pour in the potato water and melted butter and stir until mixed well. Add in another 1 1/2 to 2 cups of flour, until you have a soft dough.
- Turn dough out onto a lightly floured board and knead until pliable and no longer sticky.
- Cover lightly with a towel and let rest for 10 to 15 minutes.
- Lightly spray a couple of round cake pans with cooking spray. Divide dough into portions, shape into rolls, and place in pans.
- Cover lightly with a clean, lint free towel and let rise in a warm place 30 to 45 minutes.
- Preheat oven to 400F.
- Lightly sprinkle tops of rolls with flour (I sprinkled the flour through my sifter; sprinkling it through a sieve would work, also.)
- Bake until done, about 20 minutes. Remove from pans and let cool on towel-covered baking rack.
These taste so good, you’ll be so very glad that you didn’t call the whole thing off! 😉