Old Fashioned Dinner Rolls

After the let down of the last recipe, I was looking forward to these rolls--straightforward, simple, and hopefully delicious! The recipe called for cooking a russet potato and adding that to the dough, along with some of the leftover cooking water. The potato serves two purposes in the dough, first it adds starches that the yeast love to feed on, and second, it keeps the dough extremely moist and helps create a tender roll. Although the potato has obvious benefits, it made for one sticky dough and required an unusual method of chilling the dough in the refrigerator overnight after the first proofing. The next day, after the dough was chilled, I cut it into 3 oz portions and rolled them into taught balls. A quick 40-minute proof and I was ready to bake! The rolls baked at 375 degrees for 20 minutes, rotating the pan halfway through. The finished rolls came out golden brown, tender, and delicious! I enjoyed two rolls, split open and topped with butter. This recipe definitely delivered and I think they'll make a nice addition to our Thanksgiving table this fall.

Next up: Challah