Grandma Dorothy's Buttermilk Potato Rolls

Ingredients

Mashed Potato:

Yeast and Flour:

Ingredients To Be Heated:

Egg:

Oil For Bowl:

Glazes for Baking:

Instructions

  1. Peel, cube, and boil 1 small potato in 1 cup of water.
  2. Drain the potato.
  3. Mash the potato and measure out ½ cup; set aside.
  4. Oil a large bowl and set aside.
  5. In a work bowl, whisk together 2 cups of the flour and the yeast.
  6. In a saucepan, heat together buttermilk, sugar, ¼ butter, and salt until just warm, stirring constantly until butter almost melts.
  7. Add the warm mixture from the saucepan to the work bowl.
  8. Stir with a spatula to incorporate.
  9. Let stand for 5 minutes.
  10. Add the ½ mashed potatoes and the egg.
  11. Using a dough hook, mix in enough of the remaining flour to make a soft, smooth, and elastic dough.
  12. Dough should be as soft as can be without sticking to hands or work surface.
  13. Place dough in the oiled bowl, turning to coat all sides with the oil.
  14. Cover the bowl with a slightly damp towel (flour sack towels are great for this).
  15. Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  16. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
  17. Remove dough from bowl to a lightly floured surface, cover and let rest for 10 minutes.
  18. It is now time to shape the rolls. See the "Comments" section below to determine what type of roll you would like to make.

Comments

For Parker House Rolls: Grease 2 cookie sheets; set aside. Roll out dough until ½-inch thick. Cut dough with a floured 3 to 3½-inch round biscuit cutter. Make a crease barely off center on each dough round with the back edge of a knife. Fold at crease, pressing down slightly. Place 2-inches apart on prepared cookie sheets. Cover with a dry flour sack towel and let rise in warm place until almost double, about 1 hour. Preheat oven to 400°. Brush with melted butter. Bake for 15 to 20 minutes or until golden brown. Makes 16 to 18 rolls. Click here for slide show on how to make and shape Parker House Rolls.

For Cloverleaf Rolls: Grease 24 standard muffin cups; set aside. Divide dough into 24 portions. Divide each portion into 3 pieces. Roll each piece into a smooth ball. Place 3 balls in each prepared muffin cup. Cover with a dry flour sack towel and let rise in warm place until almost double, about 1 hour. Preheat oven to 400°. Brush with melted butter. Bake for 15 to 20 minutes or until golden brown. Makes 24 rolls. Click here for a slide show on how to make and shape Cloverleaf Rolls.

For Pan Rolls: Grease a rectangular 13 x 9-inch baking pan; set aside. Shape dough into 24 smooth balls. Place balls in prepared pan in 6 rows of 4 each. Cover with a dry flour sack towel and let rise in warm place until almost double, about 1 hour. Preheat oven to 400°. Brush with melted butter. Bake for 20 to 25 minutes or until golden brown. Makes 24 rolls. Click here for a slide show on how to make and shape Pan Rolls.

For Spiral Rolls: Grease 2 large baking sheets; set aside. Divide dough into 24 portions. Shape each portion into a 12-inch rope. Shape each rope into a tight spiral. Tuck ends under slightly; pinch to seal. Place spirals 2-inches apart on greased baking sheets. Flatten slightly with your hand. Cover with a dry flour sack towel and let rise in warm place until almost double, about 1 hour. Preheat oven to 400°. Brush with egg-white glaze. Bake for 15 to 20 minutes or until golden brown. Makes 24 rolls.

For Oval Rolls: Grease 2 large baking sheets; set aside. Divide dough into 24 pieces. Shape each piece into a oval football shape, slightly tapering the ends. Place 2-inches apart on the prepared baking sheets. Cover with a dry flour sack towel and let rise in warm place until almost double, about 1 hour. Using a sharp knife, cut a ¼-inch deep slash lengthwise down the center of each roll. Preheat oven to 400°. Brush with egg-white glaze. Bake for 15 to 20 minutes or until golden brown. Makes 24 rolls.

For Round Rolls: Grease 2 large baking sheets; set aside. Shape dough into 24 smooth balls, pinching undersides to seal. Place 2-inches apart on the prepared baking sheets. Cover with a dry flour sack towel and let rise in warm place until almost double, about 1 hour. Using a sharp knife, cut a cross in the top of each roll. Preheat oven to 400°. Brush with egg-white glaze. Bake for 15 to 20 minutes or until golden brown. Makes 24 rolls.

Interested in a refrigerator roll dough? Try Grandma Dorothy's Potato Refrigerator Rolls.

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