Featherlight Yeast Rolls
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
53
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Generously cover potato with cold water in a medium saucepan
2
Bring to a boil, then simmer, covered, until very tender, about 10 minutes
3
Reserve 1 cup cooking liquid, then drain potato well
4
Meanwhile, melt 2 1/2 tablespoons butter
5
Mash hot potato in a large bowl with a fork
6
Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy)
7
Cool 1/2 cup cooking liquid to warm (105 to 115°F)
8
Stir in yeast and let stand until foamy, about 5 minutes
9
(If mixture doesn't foam, Start over with new yeast and remaining cooking liquid
10
) Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms
11
Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky)
12
Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat
13
Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours
14
Punch down dough (do not knead), then halve
15
Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands
16
Cut each log into 12 equal pieces and roll each into a ball
17
Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan
18
Cover pan with a kitchen towel (not terry cloth)
19
Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours
20
Preheat oven to 375°F with rack in middle
21
Melt remaining 1 1/2 tablespoons butter
22
Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes
23
Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly
24
Generously cover potato with cold water in a medium saucepan
25
Bring to a boil, then simmer, covered, until very tender, about 10 minutes
26
Reserve 1 cup cooking liquid, then drain potato well
27
Meanwhile, melt 2 1/2 tablespoons butter
28
Mash hot potato in a large bowl with a fork
29
Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy)
30
Cool 1/2 cup cooking liquid to warm (105 to 115°F)
31
Stir in yeast and let stand until foamy, about 5 minutes
32
(If mixture doesn't foam, Start over with new yeast and remaining cooking liquid
33
) Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms
34
Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky)
35
Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat
36
Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours
37
Punch down dough (do not knead), then halve
38
Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands
39
Cut each log into 12 equal pieces and roll each into a ball
40
Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan
41
Cover pan with a kitchen towel (not terry cloth)
42
Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours
43
Preheat oven to 375°F with rack in middle
44
Melt remaining 1 1/2 tablespoons butter
45
Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes
46
Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly