These Potato Rolls are perfect for a hearty sandwich with a wet filling like BBQ sauce.
The ‘potato’ here is potato flour, a not-so-secret ingredient to create soft bread with a tender crumb. It handles moisture in a different way than standard wheat flours.
It’s not the kind of thing carried by a standard grocery store, but the internet comes to the rescue! I use the kind sold by King Arthur Flour (an all-around fantastic purveyor of bready goods), but it is also sold by Bob’s Red Mill and (of course) Amazon. Check your local natural goods store, too.
Nonfat dry milk powder IS sold by many grocery stores, but I like the results of King Arthur Flour’s version best.
I’ve made these rolls several times and I find they didn’t double for me during the rise stages, but did they puff, and at the end the crumb showed a good texture inside.
I found that dividing by 8 made for good-sized sandwich rolls, but you can make these as big or small as you want, and any shape, too.
Modified from Food & Wine Magazine June 2020.
Bready or Not: Potato Rolls
Equipment
- parchment paper
- food scale
- basting brush
Ingredients
- 2 2/3 cups bread flour
- 1/3 cup potato flour available from King Arthur Flour and Bob's Red Mill
- 1/3 cup nonfat dry milk powder
- 2 1/2 Tablespoons white sugar
- 2 teaspoons kosher salt
- 2 1/4 oz active dry yeast or one store-bought envelope
- 1 cup warm water 100 to 110-degrees
- 5 Tablespoons unsalted butter divided
Instructions
- In the bowl of a stand mixer, combine the warm water and 4 Tablespoons of melted butter. Add the bread flour, potato flour, milk powder, sugar, salt and yeast, and mix using the dough hook. Beat until the dough is cohesive, about 3 minutes.
- Increase the mixer’s speed and beat for another 6 minutes to make it smooth and elastic. Dough might be sticky. Grease another large bowl and dump the dough in there. Cover with plastic wrap or a towel and let it rise for 45 minutes to 1 hour.
- Place parchment paper on a large baking sheet. Use the food scale to weigh the dough. To make rolls of a good sandwich size, divide the total by eight; if smaller rolls are desired, go smaller. Pull off pieces of dough and shape into rounds. To smooth the surface, keep a saucer with water in it nearby, and use moistened fingers to smooth the dough. Set rounds spaced out on parchment. Loosely cover rolls with plastic wrap or a towel and let rise until they are puffy, about 35 to 45 minutes.
- Preheat oven at 350-degrees. Remove plastic wrap or towel. For sandwich-sized rolls, bake for 15 to 19 minutes, until the outside is nicely browned. Dip the basting brush into the remaining tablespoon of butter, and paint butter atop each roll to make glossy.
- Let rolls cool at least 15 minutes before cutting in. Rolls will keep for at least 2 days in a sealed bag at room temperature. They can also be frozen and thawed for later consumption.
