Our Sweet Basil Kitchen by Cade Cheney & Carrian Cheney

Author:Cade Cheney & Carrian Cheney
Language: eng
Format: epub
Publisher: Shadow Mountain
Published: 2017-02-08T05:00:00+00:00

Potato Rolls

Every cook claims to make the fluffiest, squishiest, best-gosh-darn rolls ever, but they would be wrong. Big time. This recipe is the best ever.

3 cups milk

3/4 cup granulated sugar

3/4 cup (1½ sticks) unsalted butter

1 cup potato flakes

1 tablespoon salt

1 tablespoon instant yeast

4 eggs, lightly beaten

7 cups all-purpose flour, divided

1/3 cup butter, softened

In a medium saucepan over medium heat, heat milk until almost simmering, but do not allow it to boil. (Scalded milk makes rolls super light and fluffy.) The edges will begin to foam and froth, and a thin film may appear on top of the milk (gently lift off film if it does appear).

Remove scalded milk from heat and stir in the sugar, butter, potato flakes, and salt. Combine well and then allow to cool to lukewarm.

Add the yeast, stir, and then add the eggs, stirring until they are mixed in.

Place 5 cups of flour in a large bowl. Pour the milk mixture in and stir until the dough has come together but is still soft. Add up to 2 cups flour, as needed. Dough will be slightly sticky.

Cover the bowl with a clean tea towel or plastic wrap. Let dough rise 1 hour. (If preparing dough in advance, cover dough and refrigerate overnight. Then return to room temperature and continue with baking directions.)

When dough has risen and is ready to shape, gently push it down, and then divide it into 4 equal parts.

Preheat oven to 350 degrees F. and lightly grease 2 baking sheets.

On a lightly floured surface, roll 1 portion of dough into a circle. Spread softened butter over the dough and then roll out another circle. Place on top, gently pressing together. Cut the dough into wedges and, starting with the wide end, gently roll dough to the tip. Place on prepared baking sheet.

Repeat until all dough is used. Cover baking sheets with a clean tea towel and let rise 1 to 2 hours, or until doubled in size.

Bake rolls 14 to 20 minutes, until golden brown, checking frequently during final few minutes of baking.

Makes about 32 rolls, depending on size.

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