Source: Family Recipe
Potato Flour Bread Rolls
The idea came from the fact that I have a 10# bag of potato flour sitting in my cellar, and to tell you the truth, the weather is cold and wintry outside, and I wanted to bake! So, looked up our family recipe for dinner rolls, made a substitution so I could incorporate my potato flour and viola, we've got it! My family likes to brush on a honey-butter mixture when it's almost baked (take out, paint on, then return for 10 min), this will give it a glazed, shiny look. I didn't do this because my rolls were made special for my tomato and eggs dish. These rolls are great anytime of year, but extra special during Thanksgiving, or when you happen to make, tomato & eggs! They are incredibly light and fluffy, and perfectly delicious.
- 3/4 cup warm water
- 1/2 tsp yeast or 20 grams fresh yeast
- 1/3 cup sugar
- 1 cup potato flour
- 4 cups flour
- 3/4 cup warm milk
- 2 eggs
Combine all ingredients together, and mix with a dough hook on the mixer, or by hand. Mix until smooth and soft.
Put dough on a floured wooden board and cover with a warm cotton towel to rise.
Dough is ready when it has doubled in size
Cut dough in half, then 1/4, then 1/2 the quarters. Roll in flour, place well floured ball in a nice oval baking dish.
put in oven and bake until golden brown. Take out, cool, serve.