NDa Potato Rolls
photo by Chef BeeGee
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 roll
- Serves:
- 12
ingredients
- 3 1⁄2 - 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 1⁄4 teaspoons fast rising yeast (one packet)
- 3⁄4 teaspoon salt
- 3⁄4 cup water
- 1⁄2 cup milk
- 1⁄4 cup butter
- 1⁄4 cup instant potato flakes (butter flavor works well)
- 2 eggs
directions
- In your mixer bowl with dough hook attachment, combine 1 cup flour, sugar, undissolved yeast, and salt.
- In another bowl, heat water, milk, and butter until very warm (120o to 130oF).
- Stir in potato flakes; let soften 1 minute.
- Pour wet ingredients into dry ingredients mixer bowl.
- Turn mixer on medium, and knead for 1 minute.
- In a separate bowl, lightly beat 1 egg and add to bowl and continue mixing.
- Turn mixer on low, and slowly add remaining flour to make soft dough, scraping sides down as needed.
- Once fully incorporated, knead on med-high setting for about 3-4 minutes.
- When done, turn off mixer and trasfer dough to a buttered bowl and cover with plastic wrap (sprayed with Pam so it won't stick).
- let rest for 10 minutes.
- While resting, take a 9x13" glass dish and line with parchment paper.
- After 10 min, transfer dough onto floured surface and divide dough into 12 equal pieces.
- Roll each piece to 12-inch rope. Coil each rope to make “snail” shape, slipping the very end tail under so it doesn't unravel.
- Arrange rolls 3 across and 4 deep on your parchment paper lined glass dish with sides barely touching.
- Place large shallow pan or cookie sheet on counter and half fill the cookie sheet with boiling water.
- Place glass pan with rolls into pan. Cover rolls with dish towel and let rise 15 minutes.
- Lightly beat remaining egg with 1 tbsp water and brush over rolls.
- Bake at 350oF for 20-25 minutes or until done. Let sit for 10 min before pulling apart. Serve warm with butter.
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RECIPE SUBMITTED BY
Chef BeeGee
St. Louis, MO
<p>I'm a Bostonian who now lives in the midwest. Admittedly, cooking does not run in my family, so I have looked to friends and pro's to help me grow my love of cooking.</p>