Springe to the recipe
Give homemade rolls a thrust by adding potatoes – perfect for burgers, sandwiches or next to dinner.
Potatoes are one of the most versatile ingredients of all time. There are so many ways to transform a modest potato into a delicious dish. We all trust how delicious they are when they are fried, pureed, baked and baked – I could continue. But did you know that you can also use potatoes as an ingredient in bread? In fact, there have been versions of potato bread for at least the 18th century, so you can be sure that it was brought to court. In this recipe it is twisted so that you can enjoy deliciously soft, slightly sweet potato bread in the form of a roll.
For every meal that guarantees a nice bread or roles on the page, this recipe for potato rolls is the perfect way to impress your fellow guests. They are recipes like this equipped and yet rustic, which remind me of why I love the house cooking so much more than bought alternatives.
Some recipes for potato bread require the use of potato flour, but this uses real potatoes. They then cook and crush the spuds and save some of the water in which they cook them. Granulated sugar gives the taste profile of these rolls a light sweetness, while the natural strength of the potatoes gives them a moist and pillow -like texture that almost melts in their mouths.
You also need active dry yeasts, unsalted butter, eggs, salt and all -purpose flour. I like to add sesame seeds on the rolls for a decorative note and a little additional taste, but that’s optional.
Are potato rolls healthy?
These potato rolls are bread. So if you watch your carbohydrates, this may not be the recipe for you. However, carbohydrates are not necessarily unhealthy as long as they are consumed in moderation with other foods. In fact, they are an important part of most complete diets and give them energy all day. In addition, the addition of potatoes brings other nutrients that are usually not contained in bread, such as potassium. Ultimately, it is best to use your own judgment about whether potato rolls fit your nutritional needs.
What distinguishes Russet potatoes from other varieties?
Different types of potatoes work better depending on the type of court they do. With these potato rolls, Russet potatoes are the best option because they have mild in taste and high starch content, which helps them get fluffy when baking. Exactly the texture you want for your bread! Other varieties are likely to change the result of this recipe. For example, Yukon gold-a all-purpose tag with medium strength-a slightly thicker, creamier roll. Red potatoes are too wax -like for these rolls and low in strength. So save them for dishes in which the potato holds its shape, such as salads or as cooked potatoes.
FAQs & tips
If you have remaining potato rolls, you can store them in an airtight container at room temperature or in the refrigerator for up to 3 days. You can also keep them in the freezer for up to 2 months. I prefer it in a freezer -proof secure plastic bag. Disease the rolls at room temperature in front of the food and then heat up in the oven at 300 degrees Fahrenheit, if desired.
Yes! Simply follow all the steps of the recipe until you are ready to put the rolls in the oven. As soon as the second climb has taken place – after you rolled the dough in balls and placed on your baking sheet – you can cover the sheet and buns with plastic film and put it in the fridge until you are ready to bake. I would not recommend staying in the fridge for longer than overnight.
If you knead bread dough, you want it to be stretchy and elastic by developing gluten, which leads to light, fluffy bread. Unterknetet can lead to dense rolls that do not rise well, and over fought the bread can make bread difficult. How do you know if your dough is kneaded properly? If you are not sure, you can carry out the window area test: take a small piece of dough and flatten it and then stretch it out until it is thin enough that you can see light through it. If it extends to this point and does not break, your dough is kneaded properly. When the dough tears, knead it a little more.
Operate suggestions
If you want to serve bread with certain meals, these potato rolls can be a great alternative to a traditional dinner. Combine them with everything, from Crock-Pot White Chicken Chili to salmon and asparagus to delicious fabric butternut pumpkin.
But they are also fantastic for burgers and sandwiches! Regardless of whether you are a carnivore, a pescata or a vegetarian, this recipe for potato rolls fits every kind of burger. These avocado burger, these Lachsburger or a meatless falafel -Burger would be all delicious ways to make the best of their homemade bread.
Preparation: 20 Minute
Cook: 20 Minute
In total: 2 hours 10 Minute
Ingredients
- 8 Ounce Russet potatoes peeled and seasoned
- 1 cup Reserved cooking water
- 3 tablespoon granulated sugar
- 2 1/4 teaspoon Active dry yeast
- 3 1/2 tablespoon unsalted butter melted
- 1 big egg
- 1 1/4 teaspoon Salt
- 3 1/4 Cup All -purpose flour Plus extra if necessary
- 1 Large egg beaten with 1 tablespoon of water For egg washing
- Sesame seeds Optional, to topping
Instructions
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Put the potato potatoes in a saucepan, cover with water and let it boil. Let it boil about 10 minutes so far. Reserve 1 cup of cooking water, drain and crush until they are smooth.
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Combine the reserved warm potato water in a large bowl (make sure it is about 110 ° F), sugar and yeast. Let it sit for about 5 minutes until it is foamy.
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Stir in the potato puree, melted butter, egg and salt until it is well combined.
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Gradually integrate and mix the flour until a soft dough forms. It’s okay when the dough is a bit sticky. If necessary, add a little more flour to the dough and mix your hands as you work with it.
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Knead the dough on a flour surface for 8-10 minutes until they are smooth.
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Place the dough in a greased bowl, cover it with a clean towel and get on a warm place in a warm place to 1-1.5 hours.
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Beat down the dough, divide into 8 equal pieces, form in balls and place on a baking sheet lined with parchment and stand evenly at a distance.
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Cover the rolls with a towel and let yourself be climbed up for about 30-50 minutes until you spill up. In the meantime, preheat the oven to 350 ° F.
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Apply the leaked egg wash on the tips of the rolls. If you want, add sesame seeds. Bake in the preheated oven for 17 to 21 minutes or until golden brown.
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Take out of the oven and let it cool on a rust. Enjoy fresh or store in an airtight container.
Nutritional information:
Calories: 287Kcal (14%) Carbohydrates: 49G (16%) Protein: 8G (16%) Fat: 7G (11%) Saturated fat: 4G (25%) Polyunes unsaturated fat: 1G Monoons unsaturated fat: 2G Transfett: 0.2G Cholesterol: 54mg (18%) Sodium: 384mg (17%) Potassium: 198mg (6%) Fiber: 2G (8%) Sugar: 5G (6%) Vitamin A: 213IU (4%) Vitamin C: 2mg (2%) Calcium: 20mg (2%) Iron: 3mg (17%)
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