From the kitchen
Potato Milk Dinner Rolls
Soft, pillowy yeast rolls enriched with potato milk, a nod to the classic tradition of potato water in bread baking.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3/4 cup Warm Potato Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Sugar
- 3 1/4 cups All-Purpose Flour
- 1 tsp Salt
- 1 Egg
- 4 tbsp Butter, softened, plus more melted for brushing
Method
- Combine the warm potato milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, egg, and softened butter. Knead until smooth and elastic, about 8 minutes.
- Cover and let rise until doubled, about 1 hour.
- Divide into 12 pieces, shape into rolls, place in a greased baking dish, cover, and proof 30 to 40 minutes.
- Bake at 375°F for 18 to 20 minutes until golden, and brush with melted butter while warm.
Kitchen note
Bakers have used potato water to make especially soft rolls for generations, potato milk carries that same starch directly into the dough with none of the extra steps.
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