Potato Bread

Easy to make potato bread. Original recipe HERE.

Makes 32 rolls or 2 loaves.

Ingredients:
1/2 c mashed russet potato
1/4 c potato water

1 c milk
3 tbsp vegetable shortening

1/4 c white sugar
1 tsp salt

2 1/4 tsp (1 packet) active dry yeast
1 egg, beaten
4 cups all-purpose flour (for the pictured bread I used 2 APF and 2 bread flour)
1/4 cup all purpose flour (up to 1/2 cup) for dusting

Procedure:
(1) Peel, cube, and boil a potato until mashable. 
    Reserve 1/2 c mashed potato and 1/4c potato water for bread.

(2) Scald or microwave 1/2 c milk to hot. Melt in milk: 
    1/4 c sugar
    3 tbsp shortening
    1 tsp salt 
    1/2 c cold milk

    Cool until warm to touch.

(3) Cool the potato water until warm to touch. Mix in:
    1 pkt of active dry yeast
    1 pinch sugar

(4) In a big bowl add flour. Add and mix:
    1 egg, beaten
    1/2 c mashed potato (cooled)
    (2) mix
    (3) mix

(5) Knead until kneaded. Dust as needed.

(6) Rise for 1 hr - 1.5 hr.

(7) Punch down, rest for 5 min

(8) Decide:
    - Divide into 2 and make 2 9x5 loaves
    - Divide into 2, make 1 9x5 loaf and 16 rolls
    - Make 32 rolls

(9) Cut, place dough in respecting vessel. Grease the pan!! This yeast bread sticks!

(10) Proof for 1 hr

(11) At 50 min mark, heat oven to 400. 
     Optional: Brush dough with 1 egg + 1tbsp water

(12) Bake:
     - rolls 15 minutes (check after 12 min)
     - loaf 35 min (check after 30 min)

Dinner Rolls (take 2)

Adapted from The Messy Baker's grandmom's rolls.

Ingredients

3 1/2 cups all-purpose flour (divided)

2 tsp active dry yeast (or a whole pack)

3/4 cup hot milk

1/4 cup warm filtered water

1/2 cup cold filtered water

1 tbsp honey 

3/4 tsp kosher salt

1 1/2 tbsp shortening

Butter mix for glaze:

1 tbsp butter melted (about 1 min in microwave, go in 15 min inc after the first 30 min until melted)

1 tbsp powdered garlic

Procedure

(1) Place 3 1/4 cups flour in a large mixing bowl. Set aside.

(2) In a small bowl, pour 1/4 cup filtered lukewarm water and sprinkle yeast on top. Sprinkle a little sugar. Stir to mix. Let sit for at least 10 min.

(3) Heat milk for 1.5 min to 2 min in microwave until hot to touch. Take off heat and add shortening, sugar, and salt. Stir until shortening melts into the milk mixture. Stir in 1/2 cup of cold filtered water to combine. Cool until comfortable to touch (slightly warm/room temp).

(4) Briskly mix now bubbling yeast from (2) and pour into the flour bowl; mix to combine with a spatula (I like chopsticks for this than spatula). 

(5) Turn dough out onto a floured surface. Knead for 12-15 minutes or until well kneaded. Use all of the reserved 1/4 cup for dusting and de-stickifying, with up to another 1/4 cup if necessary. If too sticky let dough sit a couple minutes before kneading (if your hands are clean and dry dough will stick less).

(6) Place dough in a large, greased/floured bowl. Cover with teatowel and rise for 90 min. 

(7) Turn dough out onto a lightly floured surface. Stretch and fold dough 2xce. Let sit for 10 min covered.

(8) Cut dough into 12 pieces and place in a greased cast iron pan about a ½-inch apart. Cover and rise for 1 hr before baking.

(9) At 45th minute, heat the oven to 350. Make the butter mix and brush over the dough. When oven is heated up (even if rising hasn't reached 1 hr) bake for 25-35 min (check at 25) until the tops are golden brown. 

(10) Turn the skillet over and take the bread out once it is out of the oven. Cool on a rack for at least 10 min before breaking into it.

Dinner Rolls

makes 12 rolls
baked in 12 cup regular muffin size pan

INGREDIENTS:
3.5 cups All Purpose (AP) flour
1/2 cup + 1 tbsp milk
1/2 cup + 2 tbsp water
2 tsp of sugar (divided)
2 tbsp shortening
1 egg
1 tsp salt
2 tsp dry active yeast

RECIPE:
(1) Mix:
    1/2 cup water
    1 cup flour

Let sit for half hour.

(2) Mix:
    1/2 c + 1 tbsp of hot milk (~1.5-2m in microwave)
    2 tsp of sugar (reserve a pinch for (4))
    2 tbsp shortening
    1 t salt
    
Cool (1) to room temperature

(3) Dissolve (while (2) cools):
    2 tbsp of warm water
    2 tsp dry active yeast
    pinch of reserved sugar

    Let sit at least 5-10 min (or longer). 
    Then when ready to mix in, whisk briskly with a fork.

(4) Beat egg
    Slowly temper in (1)

(5) Mix: (2)+(3)
    Slowly add and mix in: (1) 
    Doesn't have to be fully incorporated.

(6) Beat in: 1c flour
    Incorporate: 1.5c flour about 1/3 cup at a time
    
(7) With 0.25c (at MOST) flour at hand, knead. 
    Knead for 10-15 minutes
    
(8) Let rise 2ce its size (~1hr)
    Punch
    Sit 15 min

(9) Cut dough into equal 12. 
    Roll each piece, seal up.
    Fit the pieces into a muffin pan.

(9 alternate) Cut each of the 12 pieces into 3, yielding 36.
    Roll each piece, seal up.
    Fit the pieces into a muffin pan, 3 into each cup.
    
(10) Rise for about 45 minutes

(11) Brush the top with melted butter.
   Bake at 350 for ~25 minutes or until golden brown