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POTATO ROLLS
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| Pre-notes: |
| This is a two-part recipe from Margaret Engle. First, the sponge is made. It is then mixed with the dough and formed into rolls. |
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| Ingredients: Sponge |
4 White potatoes, cooked, and put through a ricer (making 2 cups).
2 cups Potato water (saved after cooking potatoes)
2 t Salt
1/4 cup Sugar
1 pack Active Dry Yeast (.25 oz)
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| Ingredients: Dough |
1.5 sticks sweet butter
1/4 cup Sugar
1 t Salt
7.5 cups Flour
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| Procedures: |
SPONGE:
Put first four ingredients in a bowl and allow it to cool until warm (105o-115o).
Add the yeast, which has been dissolved in a small amount of warm water, and stir well.
Cover and let rise in a warm area until it is very foamy.
DOUGH:
Put the dry ingredients in a very large bowl, and cut in the shortening with a pastry blender.
Make a well in the center, and pour in the sponge.
Knead the combination until the dough is smooth, adding a little more flour if needed.
Grease the top of the dough to keep it moist and put it, quickly, in a covered container in the refrigerator.
The dough may be kept for 2-3 days and made into rolls or loaves when needed. Punch the dough down if it rises too high when newly made.
When ready to bake rolls, remove as much dough as necessary for the number of rolls needed.
Flour a board and roll the dough to 1/4-1/2" thick.
Cut into rounds, place a small pat of butter in the center of each and fold into semi-circles.
Place on a baking sheet and let rise until doubled in size.
Bake at 375o for 20-25 minutes.
Makes 4.5 dozen Parker House Rolls.
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| Notes: |
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2009-01-21: This was our 1st attempt. The kitchen was cool, so the roll were allowed to rise an hour.
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12/05/2014
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