Thursday, October 11, 2012

MAKE-AHEAD POTATO ROLL DOUGH


To make holiday meal preparations less busy, I like to
do as much ahead as possible.  For our Thanksgiving meal
I made a light wheat dough the night before. 


The dough rises slowly throughout the night and is cold
and pliable when it comes out of the fridge.


Cold dough responds very differently than a warm-rising
dough. You can form the shapes with a minimum of
effort as the dough doesn't move or want to shrink.
It felt like I had the mastery over it ...


My kitchen was cool, the dough was cold and on this day
it took 2½ to 3 hours for the rolls to rise.
That freed me up to do other things.
Cover the pans with a sheet of plastic to aid in the rising.


A fancy shape adds a tempting appearance to any
celebration table.


If you like to share with friends, you can make a small
round to give away.

MAKE-AHEAD POTATO ROLL DOUGH

1 pkg. dry yeast (1 tbsp.)
½ cup warm water
1 tsp. sugar

In a small bowl, dissolve yeast and sugar in warm water.

1 cup warm milk
1 cup lukewarm mashed potatoes, unseasoned
(OR stir 2/3 cup instant mashed potato flakes
into 3/4 cup hot water, cool to lukewarm)
2/3 cup sugar
2/3 cup butter, softened
2 eggs
2 tsp. salt
1 cup whole wheat flour
4½ to 5 cups all-purpose flour

In a large mixing bowl, combine yeast, potatoes, sugar, butter,
eggs and salt.  Add whole wheat flour and 2 cups all-purpose flour;
beat until smooth.  Mix in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic.
Place dough into a lightly oiled bowl, turning once to oil surface.
Cover dough with plastic wrap and refrigerate at least 8 hours.
About 3 hours before baking, shape dough into rolls.
Cover and let rise until doubled, 2½ to 3 hours.
Bake in preheated 350 degree oven for 15 minutes or
until lightly browned.
Yield: about 3 dozen medium rolls



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