Delicious buttery Amish potato rolls made mashed potato , soft and easy rolls goes well with anything. Easy to put together and you can bake in dutch oven.
How was your weekend? I celebrated father’s day by calling my dad in India. He is my hero, friend and everything. My hubby spent his father’s day with two little ones, taking them to nearby park for feeding ducks and to the playground. His morning started with kisses from little ones and happy father’s day wish. While he was outing with kids, I made this delicious Amish potato rolls in my new Le Creuset Dutch oven
If you are a cooking or baking enthusiast like me, new pots and pan or baking pans can make you happy. If you can get possession of a Le Creuset Dutch oven, then your joy is doubled, isn’t that true? Yes that was happened to me. I love Le Creuset Dutch oven because they make perfect sourdough bread. Whenever I want to make artisanal crusted bread I need Dutch oven. My grandma used to cook many festival recipes in traditional bronze vessel called “Uruli”, because it can withstand as well as maintain heat for a longtime. If you need a slow cooking for long time at a high temperature cooking it is possible with a Dutch oven. Yes when I made these traditional sundried cassva/yucca fitters I used Dutch oven to heat a liquid cassava starch to thicken.
First I made a traditional vegetable biriyani from Tamil Nadu, South Indian State, India. Since rice is staple in our cooking. I will post the detailed recipe on coming post. Next is my favorite part bread baking? I was planning to make Amish potato dinner rolls for long time. Decide to try it my newly owned Dutch oven.
These potato rolls are easy to make, you need only a cup of mashed potato. Yes Amish ladies tuck their mashed potatoes to bread rolls to give them a yummy softness – no matter how long they sit on the dinner table, or how often they’re warmed over. I used instant potato flakes to make this bread. First make dough with flour, yeast, mashed potato, egg, milk, butter, sugar and salt. Then allow doing first fermentation. While your dough is rising, brush the sides and bottom part of Dutch oven to give a nice coat of butter. Then once dough is doubled divide and roll it into small balls and dip them into the melted butter and arrange beautifully. Then close and set aside for the next doubling; once it is finished bake the rolls with close lid for some time. Remove the lid and bake for some more to get perfect golden colored rolls. Once done, brush it with slightly more butter, yes more butter means merrier.
First mix flour, yeast sugar, mashed potato, egg,
Amish potato rolls and Le Creuset Dutch Oven giveaway
- 406.25 g/ 3 ½ cup all purpose flur
- 43 g/3/4 cup instant potato flakes/ 1 boiled mashed potato
- 47 g/ 3 ½ tablespoon of butter + plus extra for the pan and brushing
- 1 large egg
- 4 g/1 teaspoon salt
- 7 g/ 2 ¼ teaspoon instant yeast
- 100 g/½ cup sugar
- 1 1/4 cup water
- If using instant potato flakes, add ¾ cup boiling water to make mashed potato.
- In a kitchen aid bowl add all ingredients including mashed potato and mix in together to form a soft supple dough.
- Grease the pan with butter and transfer dough and set aside
- for double in volume,it takes about 1 ½ hours in my case. If your kitchen is warm it will be ready in an hour.
- While the dough is doubling prepare the dutch oven by melting 2 tablespoon of butter in it once the butter is melted tilt the pan in circular motion so that pan will be coated with butter in all sides.
- Once the dough is doubled in volume
- divide the dough into 10 pieces of 85g. Shape each pieces into round ball and coat with butter and place it in Dutch oven.
- Set aside for another 45 minutes or until the dough proofed.
- End of the second proofing pre-heat the oven 350F/176 C.
- Bake the bread with lid covered for 25 minutes and then remove the lid and bake for another 15-18 minutes or until it become golden brown in color.
- Once it is comes out the oven immediately brush with butter.
- You can immediately transfer the rolls to cooling rack and when you are ready to serve transfer the rolls once again into the dutch oven and bring it to table.
- These rolls are at it prime one the day they baked, so enjoy it on that day itself.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.