My sister made these delicious rolls on Thanksgiving. I think the secret is the addition of potato as an ingredient. They have a great, soft texture. If you haven't had much success with yeast bread at home, try this recipe. One trick I employ is turning on my oven for a few minutes, then turning it off. This creates a nice warm atmosphere for the bread to rise.
These rolls really are so easy to make - the KitchenAid does all the work! In hardly any actual work time, I made three round pans of these for Christmas Eve. It's good to make these when you're going to be home for several hours, as you work in stages between rises.
There is just something so rewarding about making homemade bread. It feels good to work with your hands and the aroma of fresh baked bread in your home is truly a delight. I don't do it as often as I'd like to. I really appreciated having a quiet afternoon at home, on a chilly day, to enjoy this simple pleasure.
These rolls freeze well, so I made them in advance to avoid the holiday crunch! You can just pop them out of the pan in one piece (somewhat like a loaf of rolls), wrap them in foil, and slip into a Ziploc freezer bag. To rewarm, just place the thawed rolls in the oven, still wrapped in the foil, for about 10 minutes.
Thanks, sis! :-)
Thanks, sis! :-)
Honey Wheat Potato Pan Rolls
Makes 30 rolls
- 2 medium potatoes, peeled and quartered
- 1-1/2 cups water
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon sugar
- 1/2 cup butter, melted
- 1/2 cup honey
- 1/4 cup olive oil
- 2 eggs
- 2 teaspoons salt
- 3 cups all-purpose flour
- 3 cups whole wheat flour
- For topping: 1 egg, beaten, poppy seeds and coarse salt
- In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (discard any remaining potatoes or save for another use).
- In a KitchenAid bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups all-purpose flour; beat until smooth. Switch to dough hook and add in remaining flour to form a soft dough.
- Knead with KitchenAid on low speed until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour(may take a little longer).
- Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Brush each roll generously with the beaten egg, and sprinkle with poppy seeds and coarse salt to your liking.
- Cover and put in a warm place and let rise until doubled, about 1 hour.
- Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.