Pesto-Potato Rolls
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3.5 cups
Water2 tsps
Salt6 tbsps
Pesto (purchased)1 tbsp
Sugar2 large
Egg4.75 cups
Bread Flour (about)Directions:
1
Mix 3 1/2 cups water, potato and 1 teaspoon salt in saucepan
2
Cover; boil until potato is very tender, about 20 minutes
3
Mash potato with cooking water until smooth
4
Transfer 2 cups potato-water mixture to bowl (discard any remaining mixture); cool to 105°F to 115°F
5
Whisk yeast, then pesto, sugar, pepper and remaining 1 teaspoon salt into potato mixture
6
Whisk in 1/2 cup melted butter, then eggs
7
Add enough flour, about 1/2 cup at a time, to form smooth and sticky dough, stirring vigorously with wood spoon
8
Butter large bowl
9
Transfer dough to bowl; turn to coat
10
Cover bowl with plastic wrap
11
For do-ahead version: Refrigerate dough overnight
12
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough)
13
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
14
Roll out dough on floured surface to 1/3-inch-thick round
15
Using floured 2 1/2-inch round cutter, cut out rounds
16
Reroll dough scraps and cut out additional rounds
17
Dip top of each dough round briefly into 6 tablespoons melted butter
18
Fold each dough round into half-circle, buttered surfaces pressed gently together
19
Arrange half of folded dough rounds side by side, with flared sides turned up, in each prepared pan
20
Cover loosely with plastic wrap and let rise in warm draft-free area until dough rounds are almost doubled in volume, about 30 minutes for chilled dough and 20 minutes for room-temperature dough
21
Meanwhile, position rack in center of oven; preheat to 400°F
22
Bake rolls until golden, about 25 minutes
23
Cool in pans at least 20 minutes
24
Turn out
25
Serve warm or at room temperature
26
Mix 3 1/2 cups water, potato and 1 teaspoon salt in saucepan
27
Cover; boil until potato is very tender, about 20 minutes
28
Mash potato with cooking water until smooth
29
Transfer 2 cups potato-water mixture to bowl (discard any remaining mixture); cool to 105°F to 115°F
30
Whisk yeast, then pesto, sugar, pepper and remaining 1 teaspoon salt into potato mixture
31
Whisk in 1/2 cup melted butter, then eggs
32
Add enough flour, about 1/2 cup at a time, to form smooth and sticky dough, stirring vigorously with wood spoon
33
Butter large bowl
34
Transfer dough to bowl; turn to coat
35
Cover bowl with plastic wrap
36
For do-ahead version: Refrigerate dough overnight
37
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough)
38
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
39
Roll out dough on floured surface to 1/3-inch-thick round
40
Using floured 2 1/2-inch round cutter, cut out rounds
41
Reroll dough scraps and cut out additional rounds
42
Dip top of each dough round briefly into 6 tablespoons melted butter
43
Fold each dough round into half-circle, buttered surfaces pressed gently together
44
Arrange half of folded dough rounds side by side, with flared sides turned up, in each prepared pan
45
Cover loosely with plastic wrap and let rise in warm draft-free area until dough rounds are almost doubled in volume, about 30 minutes for chilled dough and 20 minutes for room-temperature dough
46
Meanwhile, position rack in center of oven; preheat to 400°F
47
Bake rolls until golden, about 25 minutes
48
Cool in pans at least 20 minutes
49
Turn out
50
Serve warm or at room temperature