Buttermilk Potato Rolls Recipes

Steps:

• 1. Place potato and enough water to cover into a small saucepan over medium high heat. Cover, and bring to a boil, lower heat and simmer about 10 minutes or until fork tender. Drain and RESERVE liquid, add enough water to potato water to make 1 cup. Mash potato with a fork, set aside.
• 2. When potato water has cooled and is just warm, (110-120 degrees) pour into large mixing bowl, add yeast and 1 tsp sugar, stir together and allow to rest 5-10 minutes or until foamy. While yeast is resting, heat buttermilk and butter together in microwave or on stove top just until butter has melted. Pour over mashed potatoes and mix well. When yeast is foamy, add potato mixture, remaining sugar, salt and 2 c of bread flour to yeast mixture. With whisk attachment, whisk on medium speed for 1 minute, then high for 1 minute.
• 3. Switch to dough hook. Add 2c of bread flour with mixer on low - medium low, after flour is all mixed in, start adding more flour 1/4 c at a time until a dough ball starts to form and pulls away from sides, it will be sticky. I usually end up adding a total of 5 cups of bread flour. Occasionally 4 and sometimes 6 cups. Depends on the size of your potato and your climate. (this is why I try to have 1 1/2 c cooked potato)
• 4. When soft sticky dough ball has formed, continue to mix with dough hook for 2-3 minutes. Then remove dough to a large bowl that has been oiled or sprayed. Flip over to coat both sides. Cover with plastic wrap, then a towel. Place in warm place to rise for about 45 minutes, or until double in size. (I turn my oven to 200 degree and set my bowl on stove top, not the hottest spot)
• 5. When doubled, turn dough out onto a lightly floured surface, cut in half, shape into loaves and place into 2 greased 4x8 loaf pans. Cover with plastic wrap, place in warm place to rise until doubled in size. Beat egg with cream, brush over loaves and bake at 375 for 30-40 minutes. Or until internal temp is 170. Or for rolls, I turn dough out on to lightly floured surface form dough into approx 24 buns, I use my large cookie scoop (1/4 c size) to help get evenly sized buns. Place on parchment lined air bake cookie sheets, cover with plastic wrap, let rise until doubled, brush tops with egg wash, then bake at 350 for 20 minutes. Or until an internal temp of 180.
• 6. I did knots for the rolls in the photo...but I wouldn't do that normally. :o)

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

Steps:

• Special equipment: an instant-read or candy thermometer
• Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
• Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
• Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
• Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
• Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

Steps:

• Place all ingredients into bread machine. Program for dough and press. start. At the end of the cycle, punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 10 to 15 minutes.
• For cloverleaf rolls, divide dough into equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased muffin pan. For large rolls, divide dough into equal pieces and roll each into a small ball. Arrange balls of dough snugly on a greased baking sheet. Brush rolls with a bit of melted butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 375°F Brush rolls with butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if desired.

Steps:

• Directions.
• Peel and cube a large russet potato.
• Place in a pot with 2 cups of water and cook until soft and tender.
• Drain, reserving liquid.
• Starter:
• The potato water should be only slightly warm or tepid (about 110F).
• Combine the water and yeast in a small bowl.
• Let stand I minute, then stir until yeast is dissolved.
• Add the flour.
• Stir vigorously for about 100 strokes.
• Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
• Place in a warm (75 F) place until mixture is bubbly (2 -3 hours).
• Place the starter into a large (6-quart+) bowl.
• Dough:
• Add the water, potato, buttermilk and yeast to starter.
• Add 1 cup of flour and stir until it is well combined.
• Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
• Turn the sticky dough out on a floured work surface.
• Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
• Gradually add the remaining flour as you knead for 10-12 minutes.
• Dough will be strong and slightly sticky and will spring back when poked.
• Shape dough into a ball.
• Return dough to the bowl that has been coated with melted butter.
• Brush top of dough with the rest of the melted butter.
• Cover with a clean damp towel and place in a warm place until doubled in volume.
• Deflate the dough, place on lightly floured work surface.
• Knead briefly.
• Cut dough into 3 equal pieces.
• Knead briefly.
• Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
• Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
• Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
• Preheat oven to 375 F and place oven racks to center of oven.
• Place a pan of water under the rack where the loaves will bake.
• Place rolls/mini breads in the hot oven.
• Bake for about 25 minutes or until they are a light golden brown.
• Remove from oven and allow to cool slightly before serving.
• Brush tops with a bit more melted butter while still hot if you want a softer roll.

Steps:

• In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.