Saturday, February 13, 2010

A Great Dough

I have a great recipe for potato rolls that I love to make for special occasions. The original recipe yields a ton of dough, and I only use it as such if I'm making dinner rolls for a church function. However, if I half the recipe, I can still get two meals out of it and make two entirely different things. This week I made homemade hamburger buns, put the leftover dough into the freezer and pulled it out at the end of the week, left it on the counter to thaw and used it to make pizza rolls. It's also great for cinnamon rolls and hot dog buns.
The following is the recipe divided in half:

Potato rolls Makes 2 pans rolls

Mix in a large bowl:
4 cups bread flour (or 3 cups all purpose flour+ 1 cup high gluten flour)
1/2 cup powdered milk
1/2 cup potato flakes
3 Tbsp yeast
1 Tbsp sea salt
Mix with a whisk, or with your mixer, to avoid lumps in your dough, for about 1 minute.

2 1/2 cups warm water
1/3 cup canola or olive oil
1/3 cup honey
3 eggs
Mix until well blended. If using Heavy Duty mixer, such as Bosch, or Kitchenaid, you can continue with the mixer. If doing by hand, use a spoon to mix in remaining flour, and then knead in the rest on a floured surface.

Continue adding flour until the dough is firm, but still sticky. Knead for about 5 minutes. It will take approx 2 1/2 pounds of flour to make this batch, possibly more or less depending on the climate.

Turn out into a well greased bowl covered with plastic wrap, and let rise for about an hour, or until doubled, in a warm place.

Turn out onto well oiled surface. You can either make into rolls, or with well oiled hands, spread the dough into a large rectangle for making pizza or cinnamon rolls. I would suggest dividing the dough into two parts for this, for easier handling.
Spread your sauce and cheese, or butter sugar and cinnamon.
Roll up lengthwise. Pinch end closed. Use a string or dental floss for cutting into pinwheels.

bake at 350 degrees Fahrenheit, until the tops are slightly golden. Approx 25 to 30 minutes.