In an effort to reduce my food waste, I like to use leftover's from my frig. We always seem to have leftover mashed potatoes, and this fresh roll recipe uses one cup of mashed potaoes. The recipe comes from cooking Light, one of my favorite magazines.
The rolls rise unusally high, and have a wonderful flavor. So, next time you have leftover mashed potatoes, don't throw them away, save them for this great recipe.
Yield
18 servings (serving size: 1 roll or one-ninth of loaf)
Ingredients
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Cooking spray
Preparation
1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
3. Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
6. Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
7. Preheat oven to 350°.
8. Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
Nutritional Information
Calories:
168
Fat:
2.8g (sat 1.1g,mono 0.8g,poly 0.4g)
Protein:
5.7g
Carbohydrate:
30.1g
Fiber:
1.1g
Cholesterol:
28mg
Iron:
1.8mg
Sodium:
207mg
Calcium:
24mg
The rolls rise unusally high, and have a wonderful flavor. So, next time you have leftover mashed potatoes, don't throw them away, save them for this great recipe.
Yield
18 servings (serving size: 1 roll or one-ninth of loaf)
Ingredients
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Cooking spray
Preparation
1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
3. Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
6. Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
7. Preheat oven to 350°.
8. Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
Nutritional Information
Calories:
168
Fat:
2.8g (sat 1.1g,mono 0.8g,poly 0.4g)
Protein:
5.7g
Carbohydrate:
30.1g
Fiber:
1.1g
Cholesterol:
28mg
Iron:
1.8mg
Sodium:
207mg
Calcium:
24mg
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