Source: Beerli Family Recipe
Potato Flour Bread Rolls
This perfect bread roll recipe is one I’ve had in my family for a while now, and it’s quite simply too good not to share. If my memory serves me right, the recipe turned up after a quick search on the web. As usual, I was in panic mode while hosting Thanksgiving several years ago. Short on ideas, and in need of inspiration, I was looking for the perfect light, airy bread rolls that would make a wonderful pairing with the TG gravy. Well, I think I found it. The unique quality of these little beauties is that they are made with 1/4 amount of potato flour.
As it happened, I had a large ten pound bag of potato flour in the cellar that I’ve been toting around the globe with me for a few years now. Lucky for me, potato flour doesn’t go bad, and I had plenty to spare. I had worked a bit with the potato flour in the past to make gnocchi. It wasn’t until recently with this recipe that I began to work with it again. In addition to the bread rolls, I now add the potato flour to my pizza dough recipe with pleasing results.
The starch factor
The key factor this flour brings to any bread or dough is simply the starch factor. There is a significant difference and pleasure working with potato flour. As you’ll experience with this recipe, the results are stand alone perfection. The qualities are an airy, pliable quality dough, accompanied with a nice rapid rise. Really, I’ve experienced the most idealic results in breads, pizza dough, or bread rolls via potato flour.
To add a bit of sweetness to these fine rolls, take them out 10 minutes before their done, paint on some honey butter, and return them to the oven for a final 10 min. bake. This gives these light, airy and delicious rolls a bit of sheen and a tad of sweetness.
These rolls have turned into the family favorite for snacks, or along with meals. In particular, these rolls are great along side with my vintage tomato and eggs dish.
Potato Flour Bread Rolls
- 3/4 cup water warm
- 1/2 tsp yeast or 20 grams fresh yeast
- 1/3 cup sugar
- 1 cup potato flour
- 4 cups flour
- 3/4 cup milk warm
- 2 large eggs
- Pre-heat oven to 180 degrees Celcius
- 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.