Tuesday, November 2, 2010

Stone Ground Bread Co. Rolls

My parents owned a bakery when I was younger. This recipe is courtesy of my mom.
Stone Ground Bread Co. Rolls
2 c milk
2 T butter
1/4 c instant mashed potato flakes
1/4 c sugar
4.5-5 c flour (I would recommend using white flour or a mixture of 2:1 white to wheat, but using only wheat makes the rolls too dense)
1 T yeast, or 1 packet yeast
1 T salt

1. Heat milk and butter in the microwave for about 2 minutes.
2. Meanwhile, measure potato flakes and sugar into standing mixer. Add hot milk and mix for about a minute on medium-low speed.
3. While continually mixing, add 1 cup of flour, then yeast, then another cup of flour, then the salt.
4. Add rest of flour, then mix on highest setting for about 2 minutes. If dough is still sticky, add a little flour at a time until no dough is sticking to the sides of the bowl.
5. Cover the bowl with a damp towel and let rise for about 45 minutes.
6. Punch down the dough and then form it into whatever shape you are making: rolls or bread; place in greased pan or on greased baking sheet.
7. Turn the oven on for about 30 seconds and then turn it off and place your pan inside; let rise again for 30-45 minutes or until doubled in size. (It may not take more than 30 minutes to rise in this warm environment. You have to watch it carefully so that it doesn't rise too much and fall back on itself, then you'll have collapsed bread or rolls.)
8. After the dough has doubled, take it out of the oven and heat the oven to 350*; Bake bread for 45-50 minutes and rolls for 15-20 minutes. When it's golden brown on top, it's done.
9. Be sure to pop the bread out of the pans when you take them out of the oven and let them cool on racks so it won't get stuck in the pan. And the rolls need to be taken off the baking sheet so they don't get soggy on the bottom.
*makes about 2 doz. rolls or 2 loaves, depending on size

These rolls were made with all whole wheat flour.

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