Soft and Fluffy Potato Rolls

Recipe:

Ingredient Notes:

• Mashed potatoes. Leftover mashed potatoes from yesterday work well here. They should not be runny or sticky when hot. Alternatively, you can boil floury potatoes and run them through a ricer without adding butter or milk.
• Yeast. The recipe calls for dry instant yeast. If you are using fresh yeast instead, add 3 times the amount of dry yeast to the dough.
• Flour. This recipe is designed for regular all-purpose flour with about 10% protein. If you use stronger bread flour, keep in mind that it absorbs more water, so you’ll need to use a little less by weight.
  Keep in mind that, depending on its moisture content, your flour may absorb more or less of the wet ingredients.
  To achieve the correct consistency, it’s best not to add all the flour at once. Start with about 80%, then gradually mix in the remaining 20%. If the dough feels too soft after you’ve added all the flour, your flour had a high moisture content, and you’ll need to add a little extra.
• Milk. Use milk with a fat content of around 2-4% for the dough. Do not heat the milk above 42°C (107°F), or the yeast will die.
• Eggs. Use medium eggs weighing about 50-55 g without shells.
• Butter. Use any unsalted butter with a fat content of 72% or higher.
• Sugar. It is necessary for the yeast to work properly. Use ordinary white sugar.

Let’s start cooking!

Pour slightly warmed milk into a bowl. The milk should not exceed 45°C (113°F), or the yeast will die. Sprinkle the yeast onto the surface of the milk.

Let it stand for 5 minutes to get the yeast wet, then stir until it dissolves. Add mashed potatoes, egg, sugar, salt, and cooled melted butter.

Gradually add the flour and knead it into a smooth, non-sticky dough.

Place the dough in a bowl, cover it, and let it rise in a warm place for an hour. The dough should double in size. Divide the risen dough into 12 balls. Roll each ball out into a flatbread, but not too thinly.

Fold the edges of the dough toward the center.

Turn the ball upside down and cover it with the palm of your hand.

Make 20-30 circular movements with your hand to secure the knot. Place the balls on a parchment-lined baking sheet.

Let them proof for 30-40 minutes; they should increase in volume by 1.5-2 times. Brush the risen rolls with egg wash. Bake in a preheated 180°C (355°F) oven until golden brown, about 20 minutes.

Serve.

Bon appétit!

This Soft and Fluffy Potato Rolls recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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