POTATO CLOVER DINNER ROLLS
Country Living Flavors of Country Cookbook
by the Editors of Country Living
These light and fluffy rolls, made with buttermilk, yeast, flour, and mashed potatoes, date back to Colonial times when potato breads were common in American kitchens.
Makes 20 Rolls
• 1 large baking potato (about 10 ounces), peeled and quartered
• 1 cup cold buttermilk
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 packet active dry yeast
• 5 1/2 cups bread flour
1. MAKE THE DOUGH:
• Lightly coat a large bowl with vegetable oil and set aside.
• In a medium saucepan, place the potatoes and 1 1/2 cups water over medium-high heat. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork—about 15 minutes.
• In a large bowl, mash the potatoes and 3/4 cups of the cooking water. Stir in the buttermilk, butter, sugar, and salt; let cool to room temperature.
• Add the yeast and stir to dissolve. Stir in the flour until a stiff dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and supple—about 10 minutes. Form the dough into a ball, place it in the prepared bowl, cover with a clean damp towel, and let rise until doubled in volume—about 1 hour.
2. SHAPE THE DOUGH:
• Preheat oven to 375°F.
• Lightly coat the cups of two 12-cup muffin pans with cooking spray and set aside.
• Punch the risen dough down, remove from bowl, and knead lightly.
• Divide the dough into 60 equal-sized pieces and form each into a small ball. Place 3 balls in each muffin cup, cover with a damp towel, and let rise until doubled in size - about 60 minutes.
• Bake until the tops of the rolls are golden brown - about 30 minutes.
Serve warm or at room temperature.
Nutrition information per roll: protein: 4.7 g; fat: 2.8 g; carbohydrate: 24.7 g; fiber: 0.9 g; sodium: 227 mg; cholesterol: 6.6 mg; calories: 142.