Source: Beerli Family Recipe
Potato flour bread rolls is a recipe I’ve had in the family for a while now. I stumbled on this recipe more than likely, during the Thanksgiving holidays when I was in pursuit for something different. These rolls are different all right. The most exciting attribute here is that their made with 1/4 amount of potato flour.
I happen to have 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. The simple fact, is that potato flour doesn’t go bad. I now ad the potato in my pizza dough recipe and I find it quite an adequate flour to work with. You’ll notice a airiness, along with a nice rapid rise with any mixture you add the flour too.
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
- 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.