Monday, March 24, 2014
facebook, twitter, and instagram and really the only excuse I have is that I was taking a little time off. I've been on the go the past several weeks and I've really been enjoying some much needed quality time with my little man and the rest of my family. So in the midst of all the going and quality time the blog and social media got placed on the back burner. But I'm back and happy to be here. For those of you who are flustered, I'm sorry, and for those of you who have been patiently awaiting the next post, thank you!
I love cooking, experimenting and trying new recipes. I love the entire process of preparing meals. I also enjoy taking pictures of delicious food and sharing them with all of you. But there are times that it seems to take all of my time and energy leaving none for my family. I want to continue loving to cook, taking pictures and sharing tons of delicious recipes with you, so in order to avoid burnout sometimes a break is needed. That's not to say that during those breaks cooking isn't happening; because it is. We still have to eat, I still want to cook, and I still take pictures so I can share with all of you. But I want to make sure I stay fresh, interesting and that my passion for cooking and telling you about it still comes through. So, last week was a simple break.
So for those of you who are still with me, I have a delicious recipe to share with you today! Potato rolls have always been a favorite of mine. Anytime my mom cooked a big meal I always started eyeing the counters and drawers for that big bag of deliciously fluffy and buttery rolls to go along with our meal. Whenever I finally spotted them my heart just fluttered with happiness. To this day I'm still filled with excitement when we go visit my parents and I spot a bag of those infamous rolls. I just love them.
Although my search had ended my craving hadn't. So, I did the next best thing. Did a quick recipe search, ensured I had everything I needed and headed home to start making the rolls. I don't know why the though of making my own potato rolls hadn't entered my mind before; I mean I love making breads and my own rolls but I had never thought about these potato rolls. I guess I thought I needed a special flour or something. But to my surprise, it just calls for basic flour!
These rolls are amazing. And I must warn you, if you make these prepare to be addicted, because they are that good. They are slightly sweeter than traditional bread and little more doughy than what you may be accustomed to. But I believe that's what makes these oh. so. good! This recipes makes two, 9 inch pans of rolls and I promise you'll need to make both pans. But maybe make one for your family and stash the other pan back for yourself!
1 Medium baking potato
1/2 Cup hot water
2 Large eggs, room temperature
2/3 Cup sugar, divided
2 1/4 Tsp yeast
1 Tsp salt
4 1/4- 4 1/2 Cups all purpose flour
1/2 Cup (1 stick) unsalted butter, room temperature, plus more for brushing
Prick the potato several times with a fork. Place in the microwave and heat on high until it's soft and squeezes easily, about 10-15 minutes. Once the potato is cool enough to touch, remove the skin and either use a food mill, potato ricer or fork, mash it until it's a fine consistency. This should yield about 1 cup.
Add the hot water, eggs, yeast and half the sugar to the potatoes and stir to combine. Add 2 cups of flour and salt, using a wooden spoon mix to make a dough that will be sticky. Cover the bowl with plastic wrap and set aside allowing the dough to rise until it's doubled in volume, about 1 to 1 1/2 hours.
Add the butter and remaining sugar in to a large bowl and beat until light and fluffy. If you have a stand mixer, attach the dough hook and combine the sugar mixture along with the dough and mix on low until the dough and butter have come together, about 1 minute. If you do not have a stand mixer, then do this process by simply using your hands. Once the dough and butter have come together, slowly add the remaining flour, 1/4 a cup at a time, until the dough becomes shaggy and pulls away from the sides of the bowl. Continue the kneading process until the dough is smooth and tacky, about 3-4 minutes.
Turn the dough out onto a clean and floured surface, using your hands, knead until the dough is smooth and no longer tacky, about 1-2 minutes. If the dough is still tacky, gradually add 1/4 cup of flour. Shape the dough into a ball and place in a large, bowl that has been brushed with butter. Turn the dough to coat. Cover the bowl once more with plastic wrap and allow to rise until it has doubled in size, about 1 1/2 hours.
Generously butter 2, 9 inch round (or square) cake pans. Turn the risen dough out of the blow and pat into a 16x8 inch rectangle. Using a pizza cutter or bench scraper, divide the dough into 32 equal pieces, about an ounce each.
Form each piece into a ball by tucking the edges of the dough under and pinching the dough. Place seam-side down in the prepared pan, being sure to leave a little space between each piece of dough. Once all the rolls have been formed, cover the pans loosely with plastic wrap and allow the rolls to rise until almost to the rims of the pan, they should have more than doubled in size, about 45 minutes.
Position the rack in the center of the oven and preheat to 375.
Place the rolls in the preheated oven and bake until the center roll registers to 190, about 40 minutes. Remove the rolls and immediately brush with butter. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack and either serve immediately or at room temperature.
*The dough can be made a day in advance. Once the rolls are formed and placed in the prepared pans, cover with plastic wrap and place in the refrigerator. When ready to cook, remove the rolls from the refrigerator and allow to rise for 1 1/2 hours.
Recipe source: Food Network