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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
1 Yukon Gold potato
1 1/4 cups (5 1/3 ounces) all-purpose flour
1 1/4 teaspoons instant yeast
2 tablespoons plus 2 1/2 teaspoons (1 ounce) sugar
1/4 cup plus 2 1/2 tablespoons (1/2 stick plus 2 1/2 tablespoons) butter, divided
1/2 cup plus 3 1/2 tablespoons milk
1 egg
2 egg yolks
1 1/3 cup plus 1 tablespoon (6 1/4 ounces) bread flour
2 teaspoons coarse sea salt, divided
Boil the potato in a medium pot until tender, 20 to 30 minutes.
When cool enough to handle, peel the potato and mash. Measure
one-half cup (2 2/3 ounces) mashed potato and set aside (save the
rest for another use).
In the bowl of a stand mixer, or in a large bowl, whisk together
the all-purpose flour, yeast and sugar. Set aside
In a small saucepan, melt one-fourth cup plus one-half tablespoon
butter. In a blender, combine the melted butter, milk and mashed
potato, and blend until smooth.
Add the potato mixture to the flour mixture and whisk to combine.
Set aside for 30 minutes to give the yeast time to activate.
If using a stand mixer, switch to the dough hook attachment. Add
the whole egg and one yolk, and mix until combined, then add the
bread flour and 1 1/4 teaspoons salt, scraping down the bowl as needed
until the ingredients are combined to form the dough.
If mixing by hand, beat in the egg and 1 yolk using a hand mixer,
then add the bread flour and 1 1/4 teaspoons salt, mixing by hand with
a spoon or spatula until the ingredients are combined to form a
dough.
Scrape the dough into a large, lightly oiled bowl, and lightly oil
the top of the dough, then cover the top of the bowl with plastic
wrap. Set aside until it doubles in size, about 30 minutes.
Turn the dough out onto a lightly oiled work surface and portion
the dough out into 1 1/2 dozen balls, each weighing about 1 1/4 ounces.
Roll the portions into balls and place on a lightly oiled
parchment-lined baking sheet (6 rows, 3 rolls each).
Very lightly brush the tops of the rolls with oil and gently cover
with a layer of plastic wrap. Set aside in a warm place until
almost doubled in size, about 1 hour.
When the rolls are almost ready, heat the oven to 375 degrees.
In a small saucepan, heat the remaining 2 tablespoons butter over
low heat just until melted. Place the butter in a small bowl and
beat in the remaining egg yolk. Gently brush the tops of the risen
rolls with the butter mixture, then sprinkle over the remaining
three-fourths teaspoon coarse sea salt.
Bake the rolls until golden brown and completely set, about 20
minutes.
Remove and cool slightly before serving.
Makes about 1 1/2 dozen rolls
Source: LA Times
Rye's Sally Lunn rolls
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
1 Yukon Gold potato
1 1/4 cups (5 1/3 ounces) all-purpose flour
1 1/4 teaspoons instant yeast
2 tablespoons plus 2 1/2 teaspoons (1 ounce) sugar
1/4 cup plus 2 1/2 tablespoons (1/2 stick plus 2 1/2 tablespoons) butter, divided
1/2 cup plus 3 1/2 tablespoons milk
1 egg
2 egg yolks
1 1/3 cup plus 1 tablespoon (6 1/4 ounces) bread flour
2 teaspoons coarse sea salt, divided
Boil the potato in a medium pot until tender, 20 to 30 minutes.
When cool enough to handle, peel the potato and mash. Measure
one-half cup (2 2/3 ounces) mashed potato and set aside (save the
rest for another use).
In the bowl of a stand mixer, or in a large bowl, whisk together
the all-purpose flour, yeast and sugar. Set aside
In a small saucepan, melt one-fourth cup plus one-half tablespoon
butter. In a blender, combine the melted butter, milk and mashed
potato, and blend until smooth.
Add the potato mixture to the flour mixture and whisk to combine.
Set aside for 30 minutes to give the yeast time to activate.
If using a stand mixer, switch to the dough hook attachment. Add
the whole egg and one yolk, and mix until combined, then add the
bread flour and 1 1/4 teaspoons salt, scraping down the bowl as needed
until the ingredients are combined to form the dough.
If mixing by hand, beat in the egg and 1 yolk using a hand mixer,
then add the bread flour and 1 1/4 teaspoons salt, mixing by hand with
a spoon or spatula until the ingredients are combined to form a
dough.
Scrape the dough into a large, lightly oiled bowl, and lightly oil
the top of the dough, then cover the top of the bowl with plastic
wrap. Set aside until it doubles in size, about 30 minutes.
Turn the dough out onto a lightly oiled work surface and portion
the dough out into 1 1/2 dozen balls, each weighing about 1 1/4 ounces.
Roll the portions into balls and place on a lightly oiled
parchment-lined baking sheet (6 rows, 3 rolls each).
Very lightly brush the tops of the rolls with oil and gently cover
with a layer of plastic wrap. Set aside in a warm place until
almost doubled in size, about 1 hour.
When the rolls are almost ready, heat the oven to 375 degrees.
In a small saucepan, heat the remaining 2 tablespoons butter over
low heat just until melted. Place the butter in a small bowl and
beat in the remaining egg yolk. Gently brush the tops of the risen
rolls with the butter mixture, then sprinkle over the remaining
three-fourths teaspoon coarse sea salt.
Bake the rolls until golden brown and completely set, about 20
minutes.
Remove and cool slightly before serving.
Makes about 1 1/2 dozen rolls
Source: LA Times
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.