Friday, April 12, 2013

Potato Sandwich Rolls

Finding a sandwich roll recipe that isn't dense and heavy has been an quest of mine....Everyone expects sandwich rolls to be light and fluffy, so I hate to disappoint. However, while I've been searching, I've come across many recipes that, unfortunately, do disappoint - Booo!! This one is a keeper. I've got a couple of others that I've found, too, but this one is certainly worthy of being put on the table!! (Sorry this picture isn't great - I'm working on my photography skills! ) 
Family- Favorite Potato Sandwich Rolls
1 Tablespoon or 1 packet Red Star Platinum yeast 
3 tablespoons sugar
1 1/2 teaspoons salt
3 cups unbleached all-purpose flour
1/4 cup dried potato flakes
1/4 cup lukewarm water
3/4 cup lukewarm milk
3 tablespoons butter, softened or melted
Place the yeast and the water and milk in the EZ DOH bucket. Stir and let sit for 1-2 minutes. Add remaining ingredients and EZ DOH-it till the dough is soft, but not sticky (Feel free to add additional flour if necessary, but don’t add too much – you want light, fluffy rolls J). This process should take 3-4 minutes. Remove the dough from the bucket, spray the bucket and return the dough. Cover and let rise until the dough is doubled (30-45 minutes).
Remove the dough from the bucket and divide into 8 pieces. Roll into balls. At this point, you may choose what type of sandwich rolls you want to make: 1. You may place the rolls on a greased cookie sheet, several inches apart. Carefully, flatten them slightly. 2. Another choice would be to place the balls in a greased 10”x6” baking pan/dish. Cover and let your rolls rise 30-60 minutes, till they’re very light & puffy.
Bake in a 375 oven for 20-25 minutes, until they are golden brown. Brush the rolls lightly with butter (don’t over-do this – you don’t want a greasy roll ). Remove from pan/sheet and cool.


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