Prep 6 hrs
Cook 25 mins
These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Yum!! I like to make 24 dinner rolls and 6 sandwich rolls with this dough. Also... I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. So have fun. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time.
- 118.29 ml potato water, reserved from cooking the russet potatoes (75-F.)
- 4.92 ml dry yeast
- 177.44 ml flour
- 236.59 ml potato water, reserved from cooking the russet potato
- 236.59 ml mashed russet potato
- 354.88 ml water buttermilk
- 4.92 ml dry yeast
- 1182.95-1537.83 ml flour
- 9.85 ml salt
- 29.58 ml honey
- 14.79 ml melted butter, for bowl and top of raising dough
- Peel and cube a large russet potato.
- Place in a pot with 2 cups of water and cook until soft and tender.
- Drain, reserving liquid.
- The potato water should be only slightly warm or tepid (about 110F).
- Combine the water and yeast in a small bowl.
- Let stand I minute, then stir until yeast is dissolved.
- Add the flour.
- Stir vigorously for about 100 strokes.
- Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
- Place in a warm (75 F) place until mixture is bubbly (2 –3 hours).
- Place the starter into a large (6-quart+) bowl.
- Add the water, potato, buttermilk and yeast to starter.
- Add 1 cup of flour and stir until it is well combined.
- Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
- Turn the sticky dough out on a floured work surface.
- Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
- Gradually add the remaining flour as you knead for 10-12 minutes.
- Dough will be strong and slightly sticky and will spring back when poked.
- Shape dough into a ball.
- Return dough to the bowl that has been coated with melted butter.
- Brush top of dough with the rest of the melted butter.
- Cover with a clean damp towel and place in a warm place until doubled in volume.
- Deflate the dough, place on lightly floured work surface.
- Knead briefly.
- Cut dough into 3 equal pieces.
- Knead briefly.
- Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
- Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
- Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
- Preheat oven to 375 F and place oven racks to center of oven.
- Place a pan of water under the rack where the loaves will bake.
- Place rolls/mini breads in the hot oven.
- Bake for about 25 minutes or until they are a light golden brown.
- Remove from oven and allow to cool slightly before serving.
- Brush tops with a bit more melted butter while still hot if you want a softer roll.
These make a lovely crusty roll that is tender inside. For those of my family who don't like crusty rolls, I put them into a ziplock while they were still warm which gets rid of the crust. I made the starter (very fast and easy) after I got the kids out the door for school and let it set while I went shopping. The rest of the time was quick and painless. Great with rasberry butter or preserves. I imagine this would make a great loaf bread as has great texture and nice crust. I made my first batch into rolls that didn't last a week despite making so many.