October 10, 2008, 12:00 pm
dinner rolls bread dough:
by Sandra

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    Small Potato Rolls Potato Bread

    Potato Rolls -Petits Pains Patate -

    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 advantage of being tasty, fast and above all that not ask me a lot of drafting and technical explanations 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 boiled potatoes for a meal before, 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 an aperitif or as an accompaniment to meals, as is typically the case in 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 in advance since these potato buns-perfect dress your table for Thanksgiving in .. hum hum 7 weeks. How it .. you do not celebrate Thanksgiving ..!

    Potato Rolls -Petits Pains Patate -  (24 rolls)

    • 500g flour T65
    • 300g potatoes peeled and cooked (see note)
    • 2 cc of instant dry yeast
    • 1.5 cc of salt
    • 15 - 20g of sugar
    • 45g butter (margarine) very soft
    • 1 egg
    • 240ml water (see note)

    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 a 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 meals, use of 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 min.
    Transfer the dough on the work surface lightly flour. Divide into 24 pieces of equal weight (about 50g) for breads appetizers or 10 pieces of bread 120g for sandwich). Shape each piece into a ball regularly, just flatten the surface and settle on one (or two) plate (s) cooking oil (s) or garnished (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.

    Potato Rolls -Petits Pains Patate -

    Source: Adapted from Cooking Light, November 2002

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    October 10, 2008, 1:16 pm
    by Gracianne

    But if we will celebrate Thanksgiving, of course! The buns go very well with roasted turkey I'm sure.

    October 10, 2008, 1:45 pm
    by hanna

    too cool these buns!
    I love this kind of recipe, easy to do! thank you sandra

    October 10, 2008, 2:42 pm
    by Rosa's Yummy yums

    Really beautiful! The buns should be very soft with potato!

    Kisses and good weekend,


    October 10, 2008, 3:03 pm
    by mayacook

    They look delicious ... from the time I want to test the potato bread is an opportunity 'dream ... it will do my 25kg bag!

    October 10, 2008, 3:30 pm
    by Flo Makana

    I know and I love these buns (I have long been subscribed to Cooking Light) and they are very nice. Thank you to give the honor, although they will accompany the pumpkin soup tomorrow night.
    Why do you change the name of your blog? It's nice mess, I find, is not it?
    Nice photos, as usual. Bravo!

    October 10, 2008, 3:40 pm
    by Carole

    J'attendrai not Thanksgiving ... They are beautiful and I love this style of bread. I am eager to feel the famous fragrance released during cooking ;)

    October 10, 2008, 11:38 pm
    by La cuisine des 3 soeurs

    Watching the video, I had the impression that it was easy to test as soon as possible.

    October 11, 2008, 6:35 am
    by lory

    these beautiful buns!
    I have the impression that the potato flour provides more mellow ... is true?

    October 12, 2008, 10:20 am
    by Botacook

    A nice recipe, it makes you want to organize a Thanksgiving dinner just for it :)

    October 15, 2008, 7:40 am
    by Bouchra

    mmm they look extremely good and the soft bun, the ideal poour a good breakfast!

    October 16, 2008, 9:58 am
    by pimpim

    Recipes tested and approved, merciiiii!

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