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Featherlight Yeast Rolls

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Featherlight Yeast Rolls

Featherlight Yeast Rolls

amanda

Equipment

  • - Stand Mixer (Dough Attachment): Essential for thoroughly mixing ingredients, ensuring even distribution of yeast and achieving a consistent dough texture.

  • - Silicone Baking Mat: Useful for rolling out the dough smoothly without sticking, facilitating uniform size cuts for baking.

  • - Parchment Paper Sheets: Perfect for lining baking sheets to prevent sticking and make cleanup easier while achieving a nice golden finish on rolls.

  • - Nonstick Baking Sheet (15" x 10"): Ideal for baking Yeast Rolls, ensuring easy release and preventing sticking.

  • - Cooling Rack: Essential for proper cooling of the rolls post-baking to maintain their texture and structure.

  • - Dough Scraper: Useful in transferring dough from bowl to baking sheet, aiding in dividing and shaping without sticking or tearing.

  • - Digital Kitchen Scales (for precision): While not essential for all cooks, precise measurements can lead to more consistent results especially when yeast is involved.

Ingredients

  • 1 russet (baking) potato (1/2 pound), peeled and cut into 1-inch pieces

  • 1/2 stick unsalted butter, divided

  • 1/2 cup whole milk

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • 1 (1/4-ounce) package Active dry yeast

  • 2 2/3 cups all-purpose flour

Instructions

1

Instruction 1

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.
2

Instruction 2

Meanwhile, melt 2 1/2 tablespoons butter.
3

Instruction 3

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
4

Instruction 4

Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)
5

Instruction 5

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.
6

Instruction 6

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).
7

Instruction 7

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
8

Instruction 8

Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. 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. Cover pan with a kitchen towel (not terry cloth).
9

Instruction 9

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
10

Instruction 10

Preheat oven to 375°F with rack in middle.
11

Instruction 11

Melt remaining 1 1/2 tablespoons butter.
12

Instruction 12

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
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