Irish Potato Rolls

Hands on Time: 15-20 minutes
Baking Time: 15-17 Minutes
Total Time: 2 hours 30 minutes including rise time
Yield: 24 rolls

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Rating: 5.0/5 (1 vote cast)

Light and buttery!

Ingredients

  • 2 packages active dry yeast (2 scant tablespoons)
  • 3 cups WEM Whole Wheat Flour
  • 2 cups WEM All Purpose Flour
  • 1 cup milk
  • 5 tablespoons butter, margarine or vegetable oil
  • 1 large or 2 small potatoes
  • 1/2 cup potato water (water potato was cooked in)
  • 1/4 cup honey or 3 tablespoons sugar
  • 1 egg
  • 1 1/2 teaspoons salt

Instructions

  1. In large mixer bowl, stir together the yeast and the whole wheat flour.
  2. Peel potato and cover with water in a medium saucepan.
  3. Boil until soft.
  4. Pour off water reserving 1/2 cup.
  5. Mash and measure 1 cup potato.
  6. In medium saucepan scald milk.
  7. Add butter, potato water, mashed potato, honey or sugar, salt and egg. Cool to lukewarm.
  8. Stir into yeast and flour. Mix with electric mixer about 3 minutes or stir vigorously by hand.
  9. Stir in unbleached flour.
  10. Turn out on floured surface. Knead 5 minutes adding more flour if necessary. Dough will be sticky.
  11. Place in an oiled bowl and turn once to coat.
  12. Cover and let rise in a warm place until doubled. About 1 hour
  13. Punch down dough.
  14. Coat a muffin tin or baking pan with cooking spray or vegetable oil on a paper towel.
  15. Pinch off pieces of dough and shape into balls about 2 inches in diameter. Place in muffin tin or close together in baking pan.
  16. Cover and let rise 30 minutes.
  17. Preheat oven to 400 degrees.
  18. Bake 15-17 minutes or until lightly browned.
  19. Remove from oven and brush tops with butter before removing from pan.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
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