The Pétrin

Failing to change the name of this blog ( "The Four", it does not at all!), Here is a recipe for small loaves drawn in my reservation which has the merit of being tasty, fast and above all that not ask me a lot of writing and explanation techniques as it is easy and effortless to achieve. First in a series of dinner rolls proposed last summer (yes, I know, I'm not really organized later completion / publication of a recipe), I chose this recipe because I often remained as a surplus of potatoes boiled a previous meal, and that experience, I know that this type of pain is never disappointing in addition to being quick to do.
This is the case of the bread crumb to the tender and soft and nicely caramelized crust that emit further during cooking comforting scent, a mixture of warm bread and potato chips. You can achieve this with a simple loaf recipe unique to or more generous slices bread perfect for individual sandwiches on the go, but I think the dinner rolls format is particularly suitable for those who roll into eating a snack, as aperitif or as an accompaniment to meals, as is usually the case with the United States during Thanksgiving.
In fact, forget my words on my "non-organization" and that the bread was made last July .. in fact, I am very organized, even since the advance-potato buns perfect dress your table for Thanksgiving in .. hum hum 7 weeks. How it .. you do not celebrate Thanksgiving ..!

(24 rolls)

Note: if you do not have boiled potatoes on hand, prepare them by placing 300g potatoes peeled and cut into large cubes in a saucepan, cover with water, bring to boil then reduce heat and cook about 15 minutes (a knife will sink without resistance in the flesh). Drain the potatoes in getting water for cooking pétrissée. If you use boiled potatoes ahead of leftover food, use tap water.

Crush the potatoes with a press puree or fork so as to obtain a fine purée without pieces. Let cool in cooking water if you use it.
In a large bowl, mix the flour with yeast, then add salt and sugar. Dig a well, add mashed potatoes, egg, water and butter soft crushed into pieces. Knead the dough, beginning with a wooden spoon then by hand to blend all ingredients. Once the dough forms a sticky ball, pouring on the work surface and lightly flour the dough a good ten minutes, adding flour 1 cs at once to help the dough off the work plan until it is smooth and elastic (a small video to help you?).

Note: before kneading the dough and to facilitate the work, think to clean their hands to remove all particles of sticky dough (for this, a little flour your hands and rub them against one another. Clean does not mean wash, much less using soap, which will forward its flavor bread dough .. ugh!).

Lightly oil a bowl, and transfer the dough into a ball in the back of all sides to cover the surface with oil. Cover with film and a food kitchen towel and let stand 1 hour or until the dough double in size.

Crush the paste with the flat of the hand to degas, cover and leave to relax 10 minutes.
Transfer the dough on the work surface lightly flour. Divide into 24 pieces of the same weight (about 50g) for breads appetizers or 10 pieces of 120g for sandwich bread). Shape each piece into a ball regularly, slightly flatten the surface and settle on one (or two) plate (s) cooking oil (s) or filled (s) with parchment paper to ensure sufficient space. Sprinkle with a veil of sifted flour, cover with a kitchen towel and let stand 45 minutes.

Preheat oven 6 th (180 ° C). Oven and bake 18 to 20 minutes or until surface is golden brown and the loaves sound hollow when you tap the bottom. Cool on rack.

Typically, the bread flour full - rich in vitamins, minerals and fiber than white flour - also characteristic of the economy have a denser and less airy. Yet, these small breads 100% complete are incredibly soft and mellow magic ...? Not really, unless you have dried the explanations which introduced the famous rustic bread Potato presented here.
Here, the starch of the potato plays its role as "magic" in the form of dehydrated flakes mixed into the dough. In the end, the bread soft and chewy, healthier to eat at breakfast or snack, fresh or toasted.

The life of a large family during the holiday school, limited internet connection and / or capricious as well as other projects do not allow me to publish this recipe was part of the summer series of dinner rolls. I take to do so today at the 13th edition of Zorra BBD entitled "100% whole grain", organized by Edtion Jude I thank again for the time to me so kindly granted ... thank you Jude!

(16 buns)

Butter a dish slightly rectangular type gratin dish (34cm x 22cm x 5cm) if you want buns glued to detach them, or simply fill a baking sheet with parchment paper.

Transfer the dough on the work surface lightly flour. Divide into 16 pieces of the same weight (about 60g - particularly important for bread "separable"). Shape into balls regularly and place in buttered dish at 4 rows of 4 ensuring that the space of about 2 cm. For individual loaves conventional spacing of 5 cm.
Cover with a cloth to clean kitchen and let rise about 1 hour.

Preheat oven 6 th (180 ° C).

Brush gently brush the surface of the buns with beaten egg white with a pinch of salt, but do not sink on the flat (to prevent bread from sticking). Sprinkle with oatmeal and bake. Bake about 25 minutes or until the surface and bottom are golden in color. Cool on a wire rack (the gratin dish or individual loaves according to the choice in advance).