Wednesday, October 13, 2010

potato pearl rolls

All that butter!  All that sugar!  You may actually perish while consuming one of these rolls, especially if you foolishly choose to make them into cinnamon rolls, as I did a few days ago.

1 1/4 c. milk

1 1/2 tsp. salt

1/4 c. potato pearls, dry (potato flakes will probably work as well)

1 pkg. active dry yeast or 2Tbsp. dry yeast

2/3 c. margarine or butter

2 eggs, well beaten

1/2 c. sugar

3/4 c. water

Bring 3/4 c. water and 1/4 c. milk to boil. Pour into large mixing bowl. Add potato pearls and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potato, margarine or butter, sugar and salt. Cool until lukewarm. Soften yeast in first mixture with eggs and 3 cups of flour. Beat with either wooden spoon or electric mixer until light and smooth. Stir in enough flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic. Put in greased bowl and turn greased side up. Cover with plastic wrap and refirgerate until needed. When ready to bake, shape as many rolls as desired in preferred form. Brush with melted butter and let raise in warm place 1 hour or until light. Bake in hot oven (400) 15 -20 minutes. Make 3 1/2 dozen medium rolls. Rolls may be shaped without refrigerating, if preferred. Raising time may be slightly less.

1 comment:

Patty O. said...

Mmmmm...these sound great.

I have this great recipe for rosemary focaccia bread that calls for a cup of mashed potatoes. I almost always make potato pearls for that recipe, and it always turns out great.