WHOLE GRAIN POTATO DINNER ROLLS

Whole Grain Potato Dinner Rolls image

These dinner rolls are soft and flavorful with whole grain wheat and mashed potatoes. Incorporate them into your Thanksgiving prep or leftover use, or make them any time of year.

Provided by Melissa Johnson

Categories Recipes

Time 48m

Yield 15 rolls

Number Of Ingredients 16

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Ingredients

Dry Ingredients
300g whole grain home-milled Turkey Red wheat berries or whole grain turkey red wheat flour (2 1/4 cups flour)
100g whole grain home-milled Kamut wheat berries or whole grain Kamut wheat flour (3/4 cup flour)
8g salt (1 1/2 tsp)
7g instant dry yeast (2 1/4 tsp)
Wet Ingredients
236g warmed milk (1 cup)
100g mashed potatoes (1/2 cup)
48g honey (2 Tbsp)
43g unsalted butter or lard (3 Tbsp)
Optional Toppings
Milk to brush the rolls at the start and end of the final proof
Chopped rosemary and sesame seeds to decorate the rolls before baking
Butter to brush over the top of the rolls when they come out of the oven
Sourdough Version
Instead of instant yeast, use 80g ripe sourdough starter.

Steps:

Prep and Mixing
Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
Whisk the dry ingredients (flour, yeast, salt) in a bowl.
Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
Place the dough in a lightly oiled bowl and cover it.
First Rise
Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
Dividing and Shaping
Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
Roll the dough into balls and place them in your lightly greased pan(s).
Lightly brush the rolls with milk and cover.
Final Proof and Baking
Let the rolls rise for about 1 1/2 hours.
Preheat your oven for about 20 minutes at 375F.
Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
Bake the rolls for 18-20 minutes.
Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
Serving and Reheating
Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
Sourdough Version
The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
(The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)