As I continue to learn my way around my bread machine, here I come with some bad pictures of some nice Herbed Potato Rolls I tried. Used the dough setting of my bread machine to knead the dough. Just dump all the ingredients, set the dough cycle and then later just shape them into rolls, let them rise again and bake - what fun! Made this bread twice more, once in time for the kids to take them to school for the snack break. Once as a loaf with mint, coriander and cumin. And all I had to do was set the dough cycle on the delay start timer to have the dough ready by 5.45 am. To have a machine do all the dirty work at your bidding to get some fresh home-made bread - am loving this! Freshly baked, the thyme specked rolls were quite moist and tender, smeared with some soft salted butter, they were yum!
These rolls have potato flakes in the dough which makes them tender without any perceptible taste of the potatoes. Apparently, potato flour adds starch to the bread, which will attract and hold water, making the bread moister, help keeping it fresh longer. You could also use potato flour which is dried ground potatoes. Very handy to have them in the pantry indeed! I normally don't like using potato flakes in my cooking, but I guess it will be a staple in my grocery list from now on. Milk powder in place of milk helps get the color, protein milk imparts without fear of milk going sour specially when you use the delay start timer or during long rise periods. The protein helps enhance the structure in high rising loaves. Source - KAF Book.
Here goes the recipe adapted from the King Arthur Flour site. Rosemary and poatoes are supposed to be a match made in heaven, but I have to admit, rosemary is just not my thing. I normally have dried thyme on hand and it invariably makes its way into my breads! I know you will hate me for writing the procedure and even the list of ingredients in bread machine order, but I guess I have a long way to go before I can give you both ways of making this and the last thing I want to do is write incorrect instructions, I hope you will bear with me and also correct me if I am wrong!
Water (at room temperature) - 1 1/4 cups / 10 oz/ 280 grams
Olive oil or vegetable oil - 2 tablespoons
All purpose flour - 3 cups / 13 oz/ 365 grams
Non -fat Dry Milk powder (I used Nandini skimmed milk powder) - 2 tablespoons
Potato flakes ( I used Vegit Aloo Mash) - 1/2 cup / 1 oz/ 28 grams
Sugar - 1 tablespoon
Dried herbs, I used thyme - 1 teaspoon (alter to suit your taste)
Salt - 1 1/4 teaspoon
Instant yeast - 1 1/2 teaspoons
Procedure : Place all ingredients into the dough pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle and press Start.Check the dough consistency 7 minutes into the first kneading cycle. The dough must be soft and smooth. Add water or flour one tablespoon at a time to adjust the dough if needed ( I did not need to). When the cycle is complete, grease your hands, transfer the dough to a lightly greased surface. The dough will be slightly sticky. Fold the dough over a few times to expel any excess carbon dioxide. then divide dough into 12 equal pieces. You could let the dough relax for 10 minutes to help shape easily.
Grease your baking trays or tins . I used one 9'' round tin and another 10x6 tray. Shape the pieces of dough into rolls. Or roll each piece into a 10'' rope, coil each rope and tuck in the end so that it pokes up in the middle. Place the rolls 2 inches apart, place it in a warm place to rise for about 45 minutes or till double.
Towards the end of the rise period, pre-heat oven to 190 degrees C / 375 F. You could brush the tops of the rolls with beaten egg (I did). Bake for 15-20 minutes or till golden brown. Mine took about 25 minutes. Remove from the oven, cool completely before serving.
These rolls are being Yeast Spotted