My Granny was a lover of all things bread, and passed this love of carbs onto me.
This recipe is from Cooking Light, March 2009.
I altered the recipe slightly, noted below.
Monday Morning Potato Rolls and Bread
1 c mashed cooked peeled baking potatoes (about 8 oz)
1 c fat free milk – I used 2%
3 tblsp honey
2 tblsp butter
21.4 oz bread flour (about 4 1/2 cups)
* I didn’t have bread flour, so I googled it and you can use all purpose as a subsitute.
2 1/2 tsp dry yeast
1 1/2 tsp sea salt
2 large eggs
1 tsp olive oil
Combine first four ingredients in a microwave safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110 degrees. Stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 oz (about 1 1/2 c) flour, yeast and salt in a large mixing bowl. Add potato mixture, stirring with a fork until combined. Add eggs; stir until combined.
Add 9 oz (about 2 c) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 c flour, 1 tblsp at a time, to prevent dough from sticking to hands (dough will be sticky).
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14×7 inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8×4 inch loaf pan coated with cooking spray.
Divide remaining portion into 9 pieces and shape each into a ball. Place balls in an 8 inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85 degrees) free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Preheat oven to 350 degrees.
Bake at 350 for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
Does anyone else have a cold kitchen? The way I got this dough to rise was turning my oven on to 115 degrees, leaving the door open and letting the dough rise while sitting on the open oven door. All together, this took a couple hours of my time, and the bread is wonderful. Totally worth the effort. Plus, I know exactly the ingredients used.