Feather Rolls #BreadBakers

Our family loves potatoes.  We wouldn't be here without a potato, that's the story.  Great grandmother suffered from hyperemesis gravidarum (extreme morning sickness), and they thought they would lose both her and the baby.  But one helpful nurse decided to try one last thing to get some nourishment in her: a baked potato.  Well it worked, and here our family is, thanks to a humble little spud.

Obviously, we have always had a great appreciation for and love of almost all things potato.  So a challenge of bread with potatoes for this month's bake seemed just perfect.  These lovely little rolls are a fluffy dream and very versatile dough.  I actually saved half of it for another purpose, which was super delicious and will be revealed next month.  If you want them a little chewier, use the potato water as well.  Either way, they are delicious.  Just a perfect dinner roll, not so sweet as to be a sweet roll, but you may reduce the sugar if desired.  I think the dough is just perfect for any sweet or savory application.  And big bonus that the dough can be made ahead and chilled for a day.
 

Feather Rolls
makes 15-18

    4 ¼ - 4 ¾ cup all-purpose flour
    1 package active dry yeast
    1 ½ cup warm water (120°F to 130°F)
    ½ cup mashed cooked potato
    ⅓ cup butter, melted
    ¼ cup sugar
    1 ¼ tsp salt
    2 tbsp butter, melted

In a mixing bowl, combine 2 cups of the flour and the yeast. In another bowl, combine the water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour and yeast. Beat with an electric mixer on low speed to incorporate for 30 seconds, scraping sides of bowl constantly. Then beat on high speed for 3 minutes, scraping sides of bowl occasionally.  Using a wooden spoon, stir in as much of the remaining flour as you can.  (The dough can also be made using a dough hook.)

Turn dough out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Place in a container, cover, and chill for at least 2 hours or up to 24 hours.

Deflate the dough and turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking dish. With lightly floured hands, shape dough into 15 euqally sized rolls. Arrange rolls in prepared pan. (You can also use just half the dough in an 8 inch square pan to make 9 rolls.)  Cover; let rise in warm place until nearly double in size (about 40 minutes).

Preheat oven to 400°F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm. 

Be sure to check out all the delicious ways to incorporate our beloved potatoes into baked goods!

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

   #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 

 Recipe from BHG