Potato Roll request

[Guest guest]

I need a recipe for Potato Rolls.. I am making Breads for my bil for Christmas

and my hubby loves Potato bread so I thought since he doesnt like the cardamom

spice I cant make any of the Cardamom bread for him..

 

Anyone by chance have an EASY recipe for Potato Rolls/Bread. I cant find one in

my VAST variety of Recipes

 

Thanks in Advance..

Jenn Mom2SamTiny

 

 

[Guest guest]

Here are a few recipes from a couple of other groups I belong too,

both are .

 

These are from Bakery_Madness

Margaret's Homemade Bread

 

1 cup warm (not hot) water per loaf desired (*I use 4 cups - and get

5 loaves -- you'll see why.)

about 1 Tbsp. sugar

about 1 cup of corn oil

add any left over mashed potatoes stir in until smooth/runny

add any left over oat meal (or add about 1/2 - 1 cup of dry oatmeal)

stir in

add some wheat germ - stir in

*if you want to add some cracked wheat, add it now so it can soften up

add some left over corn if you want to add a 'twist' - tastes good,

adds fiber

Proof 1 packet of yeast (in sugar and water) and add

add 1 - 2 tsp salt

Add flour and mix in. Keep adding flour until a nice thick batter

forms. (I have added as much as 21 cups of flour, when I was asked

to measure out the flour for a cousin.) For my flour, I use a

mixture of homeground whole wheat, and 'bread machine flour'. You

can use all white flour if you wish.

Knead and set in a warm place with a tea towel over it, and let it

rise (double) once. *If your mixing bowl is smallish - you may want

to divide the dough between two bowls.

Punch down, knead on a floured surface, shape into loaves (I use loaf

pans OR form into rounds for an 'old fashioned look') and place in

lightly oiled loaf pans or on a lightly oiled cookie sheet. Again,

cover with towels, place in a warm spot and let rise -- though not

exceeding the pan size.

Bake at 350 F. for about 25 minutes. Check to see if they look

golden brown. To test, remove a loaf, turn the pan over, knock on

the bottom, and if it sounds 'hollow' it should be done. You can

either spritz a little oil on the top, or wipe some butter on the top

for a soft crust, or spritz a little water on the top and bake for a

few more minutes for a hard crust - OR brush with some beaten egg and

bake for a minute for a shiny crust.

 

There may be some adjustments needed on the flour and baking times

for altitude and humidity.

I hope this works for you! (I'll bake some bread soon when we get a

home in Arkansas.)

Dawn

List Mom

---

Here is my bread recipe:

 

Dawn's Families Bread Recipe

 

1 cup of warm water for every loaf of bread desired

add some oil (about 1-2 tablespoons of corn oil)

add some oatmeal (about a handful or 2)

add some mashed potatoes or potato buds (leftover potatoes or even

rice is

great!)

add some wheat germ (about what you can put in the palm of your hand)

add some sugar (about 1 - 2 tablespoons)

add some salt (about 1-2 teaspoons -- depending on how many loaves

you are

making)

*other things you can add - but don't have to - shelled sunflower

seed,

ground flax seeds, sprouted wheat or cracked wheat, etc. Whatever

additional grains you wish to add.

Mix this together for a little bit.

Then add some flour

add 1 or 2 eggs

Mix some more - you don't want your warm water to be too warm, and

risk

killing your yeast.

Add some more flour

Proof your yeast (1 packet or equivilent)

Add more flour and mix in. Keep adding flour, until you reach the

consistency of " bread dough " . Let it rise once in a LARGE bowl or use

two

large bowls. Punch down, form into loaves and let rise second time in

pans,

or form into rounds and bake on a sheet or stone.

For a soft crust - brush with butter after baking.

For a crisp crust - spritz lightly with a water mister/sprayer before

the

last ten minutes of baking.

For a decorative crust - you can slash the tops of the bread and pour

a

_little_ melted butter into/onto the slits.

For a seeded crust - make an egg wash and lightly brush over bread

tops,

sprinkle with seeds OR dip top of bread loaf into seeds before

placing loaf

in pan.

Bake at 350 F for about 20-25 minutes - check for doneness as it is

going to

vary on your altitude and the size of your loaves.

Dawn

------------------------------

From Bread-recipe

 

Banana Potato Peanut Bread

 

1 3/4 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup potatoes, peeled, mashed, unseasoned

1/2 cup mashed banana

1/4 cup shortening

2 tablespoons smooth peanut butter

2 tablespoons milk

2 eggs

1/3 cup chopped peanuts

 

In a large mixing bowl, stir together about half of the flour, all of

the

sugar, baking powder, soda and salt. Add mashed potato, mashed banana,

shortening, peanut butter and milk. With an electric mixer, beat on

high speed

for 2 minutes. Add eggs and remaining flour; beat until well blended.

Stir in

peanuts. Pour batter into a greased and floured 8x4x3- inch loaf pan.

Bake at

350 degrees for 55 to 60 minutes or until toothpick inserted in

center comes out

clean. Cool in pan on a rack for 10 minutes. Remove from pan; cool

completely on

wire rack. For best results, wrap and store overnight before slicing.

Makes 1

loaf.

Banana Potato Peanut Bread

 

-------------

Easy Potato Rolls

Tubers Root Vegetable

Yield: 1 Servings

 

Ingredients:

 

2/3 cup Sugar

2/3 cup Shortening

1 cup Mashed potatoes

2 1/2 tsp Salt

2 x Eggs

2 pkt (1/4 ounce each) active dry yeast

1 1/3 cup Warm water (110-115 degrees) divided

6 cup All purpose flour (up to 6-1/2)

 

Method:

I looked through all my Taste of Home mags (no data base yet) and

found Easy

Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you

are looking

for.

 

In a large mixing bowl, cream sugar and shortening. Add potatoes,

salt and eggs.

In a small bowl, dissolve yeast in 2/3 cup of warm water; add to

creamed

mixture. Beat in 2 cups flour and remaining water. Add enough

remaining flour to

form a soft dough. Shape into a ball; do not knead.

 

Place in a greased bowl, turning once to grease top. Cover and let

rise in a

warm place until doubled, about 1 hour. Punch dough down; divide into

thirds.

Shape each portion into 15 balls and arrange in 3 greased 9 inch

round baking

pans. Cover and let rise until doubled, about 30 minutes. Bake at 375

for 20-25

minutes. Remove from pans to cool on wire racks.

------

Haiti-Sweet Potato " Bread "

 

2 cups sweet potatoes, peeled and boiled until tender

2 medium ripe bananas, peeled

2 tablespoons butter, melted

3 medium eggs, beaten

1/4 cup granulated sugar

1/4 cup molasses

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup whole milk

1/4 cup seedless golden raisins

 

Coarsely mash together sweet potatoes and bananas with a potato

masher in a

large mixing bowl; blend with an electric mixer until smooth.

Beat butter and eggs into the sweet potato-banana paste with a wire

whisk to

combine. Add sugar, molasses, vanilla extract, salt, cinnamon and

nutmeg; whisk

until well blended. Next whisk in the milk until it is incorporated.

Stir in the

raisins. Pour the batter into a 2-quart loaf pan and bake it in a

preheated 350

degrees oven until the center is firm and the top is golden brown,

about 55

minutes.

Remove the " bread " from the oven and let it cool in the pan for 10

minutes

before turning it out onto a plate. Serve generous slices of Pain

Patate warm or

chilled, with whipped cream or a little rum poured over the top, or

plain.

Serves 6 or 8.

---

Gluten Free Potato Bread Rolls

 

This is a recipe from Friendly Food Recipes for Life by Royal Prince

Albert

Hospital Allergy Unit. This dough produces a very acceptable bread

roll. It

has a bagel-like crust and chewy texture. Potato rolls can be frozen.

Wrape

them in foil to reheat in oven. Original recipe did not give a

quanity for

salt, so not sure if this is the correct amount.

 

1 cup water

1 (7 g) packet dry yeast

1/4 cup sugar

1/4 cup oil

1 cup warm mashed potatoes

2 eggs

2-2 1/2 cups potato flour

1/4 cup extra potato flour

1 teaspoon salt

 

18-20 servings

 

1 hour 42 minutes 1 hr 30 mins prep

 

Combine warm water, yeast and half the sugar. Allow to stand for 10

minutes.

1.. Add oil and potatoes to yheast mixture.

2.. Stir in 1 cup potato flour.

3.. Beat 1 minute with wooden spoon.

4.. Stand in warm place until mixture forms a sponge. It willrise and

look

foamy.

5.. Add rest of flour to make a firm dough.

6.. Stand in warm place until doubled in bulk.

7.. using extra potato flour, shape dough into rolls. Place on lightly

oiled oven trays.

8.. Cover with plastic wrap.

9.. Stand in warm place and let rise.

10.. Uncover and glaze with beaten egg.

11.. Bake at 190 deg C for 10-12 minutes.

 

 

, " Jenn B " <jlbart1974

wrote:

>

> I need a recipe for Potato Rolls.. I am making Breads for my bil

for Christmas and my hubby loves Potato bread so I thought since he

doesnt like the cardamom spice I cant make any of the Cardamom bread

for him..

>

> Anyone by chance have an EASY recipe for Potato Rolls/Bread. I cant

find one in my VAST variety of Recipes

>

> Thanks in Advance..

> Jenn Mom2SamTiny

>

>