Potato dough bread/rolls
Potato Dough Bread/Rolls Recipe - Easy-to-Make and Perfect for Any Occasion
Introduction
Potato dough bread/rolls are a delicious and versatile bread recipe that incorporates mashed potatoes into the dough, resulting in a soft and flavorful bread. Whether you choose to make rolls or loaves, this recipe is sure to be a hit with your family and friends.
History
Potato dough bread/rolls have been a staple in many households for generations. The addition of mashed potatoes to bread dough not only adds moisture and flavor but also helps to create a soft and tender texture. This recipe has been passed down through families and adapted over the years to suit different tastes and preferences.
Ingredients
How to prepare
- In a large bowl, measure out 4 cups of flour and add Crisco. Blend until crumbly.
- Add eggs, sugar, and salt. Blend well.
- Mash potatoes, ensuring no salt is added to the cooking water. Add mashed potatoes to the mixture.
- Dissolve yeast in warm water. To speed up the process, add 1 tsp of sugar to the water. Add the yeast mixture to the bowl and blend well.
- Slowly add the remaining flour until the dough leaves your hands cleanly.
- Form a ball with the dough and place it in a tightly covered greased bowl. Let it sit overnight or for at least 8 hours. It can also be refrigerated and used for up to 5 days.
- For rolls, punch the dough down. Form a log and cut it into desired sizes. Place the rolls in a warmed oven for 1.5 hours to rise. Then, bake at 400°F (204°C) for 20 minutes or until lightly browned.
- For loaves, divide the dough into 2 or 3 portions, depending on the size of the loaf pan. Grease the pan and let the dough rise for 1.5 hours or until it doubles in size. Bake for 35-40 minutes until the loaves are lightly browned and sound hollow when tapped on the bottom.
- Using a pastry brush, lightly coat the top of the loaves with butter.
Variations
- Add herbs or cheese to the dough for extra flavor.
- Substitute sweet potatoes for regular potatoes for a different twist.
- Add nuts or dried fruits for a sweet and savory combination.
Cooking Tips & Tricks
Make sure to use very warm water (105°F / 41°C) to activate the yeast properly.
- Let the dough rise overnight or for at least 8 hours to develop flavor and texture.
- For a lighter texture, knead the dough until it is smooth and elastic.
- Brushing the top of the loaves with butter after baking will give them a shiny and flavorful crust.
Serving Suggestions
Serve potato dough bread/rolls warm with butter or jam for a delicious breakfast or snack. They also make a great accompaniment to soups and stews.
Cooking Techniques
Knead the dough until it is smooth and elastic.
- Let the dough rise in a warm place until it doubles in size.
- Bake the bread/rolls in a preheated oven for the best results.
Ingredient Substitutions
You can use butter instead of shortening for a richer flavor.
- You can use instant yeast instead of dry yeast, but make sure to adjust the amount accordingly.
Make Ahead Tips
You can prepare the dough ahead of time and refrigerate it for up to 5 days before baking. This makes it easy to have fresh bread/rolls whenever you want.
Presentation Ideas
Serve the potato dough bread/rolls on a rustic wooden board or in a bread basket for a cozy and inviting presentation.
Pairing Recommendations
Potato dough bread/rolls pair well with soups, stews, and salads. They also make a great addition to a brunch spread with eggs and bacon.
Storage and Reheating Instructions
Store leftover potato dough bread/rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap them in foil and warm in a preheated oven for 10-15 minutes.
Nutrition Information
Calories per serving
Each serving of potato dough bread/rolls contains approximately 250 calories.
Carbohydrates
Each serving of potato dough bread/rolls contains approximately 30 grams of carbohydrates.
Fats
Each serving of potato dough bread/rolls contains approximately 15 grams of fats.
Proteins
Each serving of potato dough bread/rolls contains approximately 5 grams of proteins.
Vitamins and minerals
Potato dough bread/rolls are a good source of vitamin C, potassium, and iron.
Alergens
This recipe contains wheat and eggs.
Summary
Potato dough bread/rolls are a delicious and nutritious bread option that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals, making them a healthy choice for your family.
Summary
Potato dough bread/rolls are a delicious and versatile bread recipe that is perfect for any occasion. With a soft and tender texture and a flavorful taste, this recipe is sure to become a favorite in your household. Enjoy!
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for potato dough bread/rolls. It was many years ago, during a visit to my dear friend Mrs. Jensen's farm. Mrs. Jensen was known for her delicious homemade bread, and I was eager to learn her secrets.
As soon as I arrived at the farm, Mrs. Jensen greeted me with a warm smile and a fragrant kitchen filled with the aroma of freshly baked bread. She invited me to sit at the kitchen table while she worked her magic with the dough. I watched in awe as she kneaded and shaped the dough, her hands moving with practiced skill.
I asked Mrs. Jensen if she would be willing to share her recipe with me, and she chuckled softly before nodding her head. She explained that the key to her delicious bread was the addition of mashed potatoes to the dough. The potatoes added a subtle sweetness and helped to create a soft, fluffy texture.
Mrs. Jensen guided me through the process, showing me how to prepare the potatoes, mix the ingredients, and knead the dough until it was smooth and elastic. She shared her tips and tricks, telling me to be patient and allow the dough to rise properly.
After several hours of waiting, the dough had doubled in size and was ready to be shaped into rolls. Mrs. Jensen showed me how to divide the dough evenly and form each piece into a round ball. She placed the rolls on a baking sheet and covered them with a clean kitchen towel, allowing them to rise once more before baking.
As the rolls baked in the oven, the kitchen filled with the mouthwatering scent of freshly baked bread. Mrs. Jensen and I chatted about life on the farm, exchanging stories and laughter. When the rolls were golden brown and perfectly puffed, Mrs. Jensen took them out of the oven and placed them on a wire rack to cool.
I couldn't resist tasting one of the rolls while it was still warm. The crust was crisp and golden, giving way to a soft, pillowy interior that practically melted in my mouth. The subtle sweetness of the potatoes shone through, adding a depth of flavor that was simply divine.
Mrs. Jensen smiled at my expression of delight and handed me a piece of butter to slather on the warm roll. As I took my first bite, I knew that I had discovered something truly special. The recipe for potato dough bread/rolls was a treasure, passed down through generations and now shared with me.
I returned home that day with a heart full of gratitude and a notebook full of handwritten notes from Mrs. Jensen. I couldn't wait to try making the bread on my own, to share it with my own family and friends.
In the years that followed, I perfected the recipe for potato dough bread/rolls, making slight adjustments and additions to suit my own taste. I shared the bread with anyone who crossed my doorstep, earning a reputation as the neighborhood bread baker.
Now, as I sit in my kitchen, kneading the dough for yet another batch of potato rolls, I can't help but think back to that fateful day at Mrs. Jensen's farm. The memory of her kindness and generosity lives on in every bite of this delicious bread, a reminder of the power of sharing recipes and traditions with those we love.
I hope that one day, my own grandchildren will sit at my kitchen table, watching me work my magic with the dough and learning the secrets of this special recipe. And perhaps, they too will feel the same sense of anticipation and joy that I felt all those years ago.