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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Filled with wonderful hearty flavor, these rolls are a delicious accompaniment to a meal. If you like, you can shape the dough into loaves like Lisa Owens of Brighton, Tennessee does for her family. I once baked 52 loaves and sold slices of the bread at a local fund-raiser, she details. Ingredients:
1 medium potato, peeled and diced |
2 cups water |
1 package (1/4 ounce) active dry yeast |
1/4 cup honey |
1 tablespoon vegetable oil |
1-1/2 teaspoons salt |
1 egg, lightly beaten |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110°-115°. Mash potato (don't add milk or butter); set aside.
2. In a large bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 3 dozen.
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