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| Home -> [Bakery, Breads, Pastry, Rolls, Sourdough] -> [Sourdough rolls Recipe] |
Sourdough rolls
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| Artist: |
_ |
Yield: |
36 |
| Categories: |
Bakery, Breads, Pastry, Rolls, Sourdough |
Rating: |
0 |
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Ingredients:
| 1
| cup | Potato, (1 med.) diced | | 1/2
| cup | Water, boiling | | 2
| tbsp | Sugar | | 1/2
| tsp | Salt | | 3/4
| tsp | Yeast, dry | | 2
| tbsp | Water, very warm | | 1/2
| cup | Milk, undiluted evaporated | | 1/2
| cup | Water | | 1
| tbsp | Sugar | | 1
| tbsp | Salt | | 2
| tbsp | Butter, melted | | 4
| cup | Flour, all-purpose |
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Procedures:
| 1 | Combine potato and ?cup boiling water. | | 2 | Cover and cook over low heat until potato is tender. | | 3 | Mash undrained potato. | | 4 | Add 2 tbls. sugar and ?tsp salt; blend. | | 5 | Cool to lukewarm. | | 6 | Meanwhile, dissolve yeast in 2 tbls. very warm water. | | 7 | Add to potato mixture and blend. | | 8 | Cover, and let stand in warm place for about 24 hours. | | 9 | Scald evaporated milk and ?cup water. | | 10 | Add 1 tbls. sugar, 1 tbls. salt, and 2 tbls. melted butter; stis untilsugar dissolves. | | 11 | Cool to lukewarm. | | 12 | Add potato-yeast mixture; blend. | | 13 | Gradually add 3 ?cups flour, mixing until smooth. | | 14 | Turn into greased bowl. | | 15 | Cover and let rise in warm place overnight, or until double in bulk. | | 16 | Add remaining?cup flour; mix well. | | 17 | Knead on floured surface untill smooth. | | 18 | Shape into 36 rolls. | | 19 | Place on greased baking sheets and brush with melted shortening. | | 20 | Cover with damp towel. | | 21 | Let rise until double in size. | | 22 | Bake at 400 °F for 15 to 18 minutes. |
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