Posted on August 3, 2016

Potato Rolls

These potato rolls are the perfect use for left-over mashed potatoes. If you don’t have left-overs to use then instant mashed potatoes can be whipped up quickly and they work just as well. We think a potato roll is the perfect way to partner pulled pork or brisket when making sandwiches. This roll won’t get mushy, fall apart and make a mess when the BBQ sauce gets loaded on. Give these rolls a try and you’ll see what we mean.

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Ingredients

  • 1 C mashed potatoes (cooled to room temperature)
  • 1 C milk, scalded & cooled
  • 1 packet active dry yeast
  • ½ C lukewarm water with 1 tsp sugar
  • ½ C butter, softened
  • ¼ C cup white sugar
  • 1 tsp Kosher salt flakes
  • 2 eggs
  • 5 to 6 C unbleached white flour

Preparation

  1. Make 1 cup of mashed potato. You can do this from scratch or use instant mashed potato flakes according to instructions. Cool mashed potatoes to room temperature.
  2. Scald the milk and set aside to cool. * Note: The whey protein contained in milk weakens gluten which may prevent the dough from rising properly. When the milk is scalded (brought to just under the boiling point) the whey protein is altered and this doesn’t happen.
  3. Add 1 tsp of sugar to the lukewarm water and sprinkle the packet of yeast over the surface of the water/sugar mixture. Set aside for 5 minutes. The yeast should dissolve and get a bit foamy.
  4. Using a hand mixer, cream together the softened butter, mashed potatoes, and white sugar.
  5. Add the eggs one at a time and continue to mix on medium speed for two minutes.
  6. Add the yeast mixture to the scalded milk (which should now be cooled down to a lukewarm temperature) and stir.
  7. Now combine the yeast/milk mixture with the potato mixture and, using the hand mixer on low speed, mix until well blended.
  8. Gradually add flour (one cup at a time) until a soft dough forms. Turn the dough out onto a floured surface when it becomes too stiff to easily stir in the flour. The dough should still be slightly sticky.
  9. Knead the dough as you slowly add small amounts of flour (just enough to keep it from sticking to the counter. Knead for about 8 minutes. The dough should have a smooth and elastic texture.
  10. Place dough in lightly oiled bowl, cover with a clean tea towel and place in a warm draft-free location. Let rise until double in bulk (about 1 – 1 ½ hours). Tip: I use the oven with its interior light turned on. The heat from the light creates the perfect temperature for rising dough.
  11. Punch down the dough and then shape into rolls. Make larger rolls for use with hamburgers or pulled pork sandwiches. Place rolls on parchment lined baking sheets, leaving room for the buns to expand as the dough rises. Sprinkle rolls lightly with flour and cover with a clean tea towel. Let the shaped dough rise until double in size.
  12. Preheat the Memphis pellet grill to 400 degrees F.
  13. Place the pans on the middle rack of the grill, close the lid and bake for approximately 12 minutes.

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