Wednesday, June 1, 2011
I have always loved potato rolls. A week or so ago a friend of mine gave me a really yummy recipe for potato rolls. The rolls are amazing but its a huge recipe. I decided to make some of it into a loaf and have loved the results. The bread is soft, yet still stays together. I have loved eating sandwiches on it all week. My favorite thus far has been peanut butter and honey (yes I'm still a kid at heart).
10-11 cups flour (approximately)
2 tbs instant yeast
4 1/2 tsp salt
1 cup sugar
1/2 cup instant potato flakes (Idaho)
2 cups hot milk (hot to the touch but not too hot that it burns you)
2 1/2 cups hot water (again not so hot that it burns you)
1/2 cup plus 2 tbs vegetable oil
Stir approximately 6 cups four, salt, yeast, sugar, and potato flakes together in a large mixing bowl or heavy duty stand mixer with dough hook (this is a really large batch). Add oil, hot milk, and hot water to dry ingredients and stir well. Gradually add more flour until dough is kneading consistency. If using a stand mixer add enough flour until dough starts to cling to dough hook, but it will still be quite sticky. Knead until smooth. Place dough in greased bowl and cover. Let rise until double in size. Punch dough and shape into 1 lb loaves. Place in greased bread pans. Let rise again until double in size. Bake in a 350 degree oven for about 20-25 minutes. Bread should be a nice golden brown color. While still hot rub top with some butter or brush on melted butter. Turn out onto a wire rack and allow to cool completely. Store in air tight bread bags and enjoy.
Note: you can definitely make some amazing potato rolls out of this recipe. I actually made half of the dough into rolls and the other half into a loaf.