Tuesday, 25 February 2014

Amish bread rolls

I'm posting this here because I am obsessed with this recipe and having to re-calculate into grams every time is driving me crazy. My family loves these things. Four of us sat down and easily ate one entire batch in one go. I could have made two and we'd still have made a sizable dent. Probably not great for your waistline, but a very good way to make friends.

Amish Bread Rolls (slightly adapted from King Arthur Flour)

2 1/2 teaspoons instant yeast
510g Strong White Flour
71g sugar
1 1/2 teaspoons salt
2 eggs
85g butter
About 200g potato, mashed (about one medium-large potato)
170ml water (leftover from boiling potatoes, if possible)

Combine ingredients in bowl of bread machine and set to dough cycle, checking after 10 minutes to adjust consistency for a soft, smooth ball. Complete cycle and let rest for approx 30 minutes, or until doubled.

Divide dough into 15 equal pieces and place in greased 9 x 13 inch pan. Cover and let rise for 2 hours, pre-heating the oven to 180*C/160-ish fan toward the end of rising time.

Bake for 20-25 minutes, take out of oven and brush with butter, if desired (I don't think they need it).