The Potato Secret

Our bishop's wife makes the best rolls. Her secret is the potatoes. She says you can't get rolls that soft any other way. The trouble is that her recipe looks very intimidating. So, I did some reading and found that adding potato flour or even dehydrated potato flakes to bread recipes results in softer bread. Ultimately, my rolls are very good. But, they're not even in the same league as Marianna's. But, as Jeff says, "If it wasn't hard, every one would do it." Or was that Tom Hanks?

Here is my recipe and Marianna's recipe. If anybody is brave enough to try her's, let me know how they turn out.

Basic White Rolls

1/2 cup low-fat milk

1/4 cup sugar

2 teaspoons salt

3 tablespoons butter or margarine

3 packages active dry yeast

1 1/2 cups warm water (105 to 115°F)

1/4 c potato flakes or potato flour

5-6 cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 c flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, for 10 minutes.

Turn dough onto lightly floured surface. Shape as desired. Cover. Let rise for about 15-30 minutes. Bake at 400 for 10 minutes.

Marianna's Dinner Rolls

1 medium potato (for best results, use a freshly cooked potato)

3/4 c. warm water

1 Tbsp. yeast

1 Tbsp. sugar

3/4 c. sugar

1 Tbsp. salt

1/2 c. butter (in dough)

1/2 c. butter (to spread on dough)

2 eggs

4 to 5 c. unbleached flour (I use only unbleached flour - you will be amazed how much more tender any baked product will turn out)

Peel and boil potato in water until tender. Drain water and whip the potato; set aside.

Dissolve yeast in 3/4 cup warm water and 1 tablespoon sugar. Mix yeast mixture, eggs, one cup flour, sugar, salt, 1/2 cup butter, then the potatoes. Add the flour, one cup at a time, until dough is cookie dough thickness. It is a soft dough unlike bread dough which is firm. Knead for five minutes.

Place dough in a buttered bowl; cover and refrigerate overnight or at least 5 to 6 hours.

Roll dough out onto a floured counter into the shape of an extra large pizza. Spread 1/2 cup softened butter onto dough. Cut like pizza slices. Roll each crescent shape into croissants, rolling from the fat side to the skinny side. Place on greased pan. Let raise until 50 bigger. Do not over-rise! Bake in 400° oven for 12 to 14 minutes.

Note: You can use instant potatoes or leftover mashed potatoes in this recipe. I use leftovers all the time but I get the best results with a freshly cooked potato. Potatoes are very yeast friendly. They help the yeast work better. Potatoes make rolls lighter and more tender. Potatoes also keep the finished roll from drying out. They are moist even the next day.

Note: Yes I really use 1 tablespoon salt. I personally like the combination of a lot of salt with a sweet batter.