This recipe is one I made from several recipes, really. I never have potato flour or potato flakes on hand, so I use potato water. What is potato water? The left over water from boiling potatoes. I often store it in a jar in my fridge for up to a week.
3 1/4 cups All Purpose Flour
2 teaspoons yeast
1 1/4 teaspoons salt
3 tablespoons sugar
4 tablespoons butter
1/4 cup dry whole milk
1 1/8 cup potato water
Combine all ingredients and knead together until you have a soft, smooth dough. Add more potato water or flour to make the dough the proper consistency. Cover and let rise for 1 hour. Shape dough for loaf and place in loaf pan or on sheet. Cover and let rise about an hour. For potato rolls, I like to add 3 small balls of dough to each muffin in a muffin pan to make clover shaped rolls. Let rise for one hour.
Bake in a preheated 350 degree oven. For loaf, approximately 60 minutes, tenting in the last 15 minutes, if needed. For rolls, bake approximately 20 minutes or until golden brown. I thought I had a picture of my potato rolls to share. May have to add one next time I make them!
0 Delicious Words:
Post a Comment