Featherlight Yeast Rolls

Name: Featherlight Yeast Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 7 grams package Active dry yeast; 631 milliliters all-purpose flour; 227 grams russet (baking) potato , peeled and cut into 1-inch pieces; 1 teaspoon salt; 2 Tbsps sugar; 1 sticks unsalted butter, divided; 118 milliliters whole milk

Featherlight Yeast Rolls might be just the bread you are searching for. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 83 calories. This vegetarian recipe serves 24. Head to the store and pick up sugar, butter, russet potato, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Meanwhile, melt 2 1/2 tablespoons butter.

Ingredients you will need

Butter

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).

Ingredients you will need

Butter

Potato

Sugar

Milk

Salt

Equipment you will use

Bowl

Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)

Ingredients you will need

Yeast

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.

Ingredients you will need

Potato

Dough

All Purpose Flour

Yeast

Equipment you will use

Wooden Spoon

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).

Ingredients you will need

Dough

All Purpose Flour

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Punch down dough (do not knead), then halve.

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Dough

Punch

Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands.

Ingredients you will need

Roll

Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).

Ingredients you will need

Roll

Equipment you will use

Kitchen Towels

Baking Pan

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.

Ingredients you will need

Roll

Equipment you will use

Frying Pan

Preheat oven to 375°F with rack in middle.

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Oven

Melt remaining 1 1/2 tablespoons butter.

Ingredients you will need

Butter

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.

Ingredients you will need

Butter

Roll

Equipment you will use

Oven

Knife

Rolls are best the day they're baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350°F oven, 5 to 10 minutes.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet