Source:Old World Breads by Charel Scheele
Makes 12 rolls
Preparation time: 4 hours
Tips: Great eaten while they still warm
Golden Potato Rolls
Hamburger and Hot Dog Buns
Ingredients
Preparation
2 1/4 teaspoons active dry yeast
1 cup warm milk (110F degrees)
2 teaspoons vegetable oil
2 teaspoons sorghum, sugar or honey
1 whole egg at room temperature, slightly beaten
1 medium potato, boiled and mashed
3/4 teaspoon salt
3 cups unbleached all-purpose flour, approximately
1. In a 4-quart mixing bowl, dissolve the yeast in the milk. Add the remaining ingredients, mixing the salt with the flour, and work them into a dough.
2. Turn the dough out onto a lightly floured surface and knead it for 5 minutes, until the dough is smooth, elastic, and somewhat glossy.
3. Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm (75F degree) place for 45 minutes, or until doubled in bulk.
4. Divide the dough into 12 equal size pieces ( 8 to 10 for large rolls) and shape each piece into a roll:
HAMBURGER BUNS: flatten a round roll with your hands to make a thin large disk, about the size of desired bun. The roll will puff up while rising as well as when baking.
HOT DOG BUNS: roll each pieces of dough into a long skinny log, with your hands flatten log thin. It should be the length and width of desire bun, very flat. Again roll will puff up during rising and baking.
5. Set the rolls 1 to 1 1/2-inch apart on a baking sheet that has been lightly greased with shortening and sprinkle with coarse corn meal. Cover the rolls with a towel or plastic sheet and let them rise again for 45 minutes or until very light and puffy. Pre-heat oven to 375F degrees about 30 minutes prior to baking time.
6. Bake at 375F degree for 20 minutes, or until golden brown. Remove the rolls from baking sheet at once and allow them to cool on a wire rack.
