Recipes

Potato Rolls with Caraway Salt

1 Mins read
0
21
0
Share
Scroll to recipe

Introduction

Discover the delightful combination of soft potato rolls topped with caraway salt, a culinary treat perfect for any meal. The Potato Rolls with Caraway Salt recipe offers simplicity and comfort, making it an irresistible addition to your dinner table.

Tips for this recipe

For optimal results, ensure that the yeast is activated properly by dissolving in warm milk. Gentle handling of dough during mixing and shaping will result in tender rolls. Additionally, letting the dough rise adequately allows the flavors to develop fully.

inasgredients>

Adviced equipments

  • Stand Mixer
  • Silicone Spatula
  • Rolling Pin
  • Chef’s Knife or Kitchen Shears
  • Cutting Board
  • Baking Stone or Heavy-Duty Parchment Paper
  • Oven Mitts
  • Measuring Cups & Spoons Set
  • Mixing Bowls (various sizes)
  • Cooling Rack or Baking Sheet

History of the recipe

The concept of combining potatoes with yeast-leavened breads dates back centuries, as cultures sought to make their grain-based staples more filling. Potato rolls have a rich history in European cuisine, particularly within German and Eastern European baking traditions where the inclusion of butter and salt enhances the texture and taste.

Fun facts about this recipe

Potato rolls with caraway salt are not just delicious; they’re a celebration of culinary ingenuity. The choice to combine potatoes, traditionally an accompaniment rather than a bread base, reflects the innovative spirit of modern cooking. The unique twist of adding crushed caraway seeds and pretzel salt elevates these rolls from mere comfort food to a gourmet experience.

Share
Potato Rolls with Caraway Salt

Potato Rolls with Caraway Salt

amanda

Equipment

  • - Stand Mixer

  • - Silicone Spatula

  • - Rolling Pin

  • - Chef's Knife or Kitchen Shears

  • - Cutting Board

  • - Baking Stone or Heavy-Duty Parchment Paper

  • - Oven Mitts

  • - Measuring Cups & Spoons Set

  • - Mixing Bowls (various sizes)

  • - Cooling Rack or Baking Sheet

Ingredients

  • 1 8-ounce russet potato, peeled, cut into 1" pieces

  • 4 tablespoons (1/2 stick) unsalted butter plus more for bowl and pan

  • 1 cup whole milk

  • 2 tablespoons sugar, divided

  • 1 1/2 teaspoons kosher salt, divided

  • 1 1/4-ounce package (2 1/2 teaspoons) active dry yeast

  • 3 3/4 cups (or more) all-purpose flour, divided, plus more for surface

  • 1 teaspoon toasted caraway seeds, lightly crushed

  • 1 teaspoon pretzel salt or sea salt

  • 1 large egg

  • 2 teaspoons heavy cream

  • A 13x9x2" baking pan

Instructions

1

Instruction 1

Place the potato in a small saucepan and add water to cover by 1". Bring to a boil; reduce heat to medium and simmer until potato is tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid in a small microwave-safe bowl.
2

Instruction 2

Meanwhile, melt 4 tablespoons butter in another small saucepan. Add milk; stir until warm, about 1 minute, and set aside. Transfer cooked potato to a large bowl.
3

Instruction 3

Mash with a fork, then stir in milk mixture, 1 tablespoon sugar, and 1/2 teaspoon salt (mixture will be slightly lumpy).
4

Instruction 4

Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 105°F-110°F. Stir in remaining 1 tablespoon sugar, 1 teaspoon salt, and yeast; let stand until foamy, about 10 minutes. Add yeast mixture to potato mixture and stir to combine. Add 3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms.
5

Instruction 5

Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 1/2 cup flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7-8 minutes. Form into a ball and transfer to a buttered bowl. Turn to coat dough with butter and cover bowl with plastic wrap. Let dough rise, chilled, overnight.
6

Instruction 6

Butter baking pan. Mix caraway seeds and pretzel salt in a small bowl; set aside. Punch down dough (do not knead). Cut dough in half, then roll each piece into a 12"-long log. Cut each log into 12 equal pieces, then roll each piece into a ball (for 24 total). Arrange in pan, evenly spaced, in 6 rows of 4. Cover loosely with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size, about 1 hour.
7

Instruction 7

Arrange a rack in middle of oven and preheat to 375°F. Whisk egg and cream in a small bowl; brush tops of rolls with some of egg wash. Sprinkle with caraway salt. Bake, rotating pan once, until rolls are cooked through and deep golden, 25-30 minutes. Transfer to wire rack and let cool in pan for 5 minutes, then run a sharp knife around edges to loosen from pan; do not separate rolls. Transfer to rack and let cool for 10 minutes. DO AHEAD: Can be made 8 hours ahead. Rewarm, wrapped in foil, in a 300°F oven until heated through. Serve warm.
0
21
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *