These rolls were light and fluffy and not horribly labor intensive. They do require some cooked potatoes; I just threw a few in the oven and baked them while I was preparing other Thanksgiving dishes. Oh, also you'll need a potato ricer. Maybe buy your own and make it a good sturdy one instead of borrowing your friend's. You know, in case it ends up a mangled mess.
You might want to think about making these at some point this holiday season.
BUTTERMILK POTATO ROLLS
The potatoes should be warm when using them. Either use freshly cooked potatoes or warm them slightly before using. I used 3 medium-sized baked potatoes that were warm out of the oven, removed the skins and put them through a potato ricer. You can try mashing them as much as possible if you don't have a ricer; be sure to get them as smooth as possible!
As with all yeast doughs, don't worry about the exact flour amount called for in the recipe; instead mix the dough until it clears the sides of the bowl and is soft and smooth without being overly sticky. The original recipe called for bread flour and whole wheat flour. I used bread flour (luckily I could find some!) and all-purpose and thought the result was really good.
I used active dry yeast, but instant yeast can be used as well. No need to activate the yeast as you would normally do when making bread. Add it in with the other ingredients, just as the recipe states, and all should be just fine.
- 1 1/2 cups mashed or riced cooked potatoes (see note above)
- 1/2 cup (4 ounces) butter, room temperature
- 2 cups buttermilk, room temperature (use this make-at-home version if you so desire)
- 1 1/2 tablespoons instant or active dry yeast
- 2 large eggs
- 2 tablespoons sugar
- 2 1/2 teaspoons salt
- 4 cups all-purpose (or whole wheat) flour
- 3-4 cups bread flour
In the bowl of a stand mixer fitted with the dough hook, combine the warm potatoes and butter and mix until the butter is completely melted.
Add the buttermilk, yeast, eggs, sugar, salt, and 2 cups of flour. Mix well.
Continue adding the flour (both all-purpose and bread) until the dough clears the sides of the bowl and is soft and smooth. It may leave a slight residue on your fingers, which is okay, but shouldn't be so sticky that you have dough covered fingers.
Add more flour if needed, taking care not to over flour the dough. It should give easily when pressed with your fingers.
Place the dough onto a floured surface or a silpat and knead for 5-7 minutes.
Place the dough into a large, lightly-greased mixing bowl and cover with greased plastic wrap.
Let the dough rise until doubled, about 1-1 1/2 hours.
Lightly punch down the dough and roll it into 24 equal balls (about 3.2 ounces per ball, depending on how much flour you used). Place the dough balls evenly on a parchment or silpat-lined large, rimmed baking sheet, 4 across, 6 down. Or use two 9 x 13 dishes with 12 rolls in each pan.
Cover the rolls with greased plastic wrap and let them rise until doubled, about an hour.
Bake at 375 degrees for 18 minutes until golden on top and baked through.
Brush the tops with butter after removing from the oven.
Source: Mel's Kitchen Cafe