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Scroll down to see all recipes on this page for Potato Bread and Rolls....
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Potato Bread or Rolls
Makes 2 loaves bread or 3 dozen rolls. This recipe has eggs. This recipe can also be used to make cinnamon rolls. Note: if making bread, use 2 T. sugar. If making rolls, use 4 T. sugar or even a bit more if you like rolls sweeter. Personally, I use the 4 T. only if making cinnamon rolls....
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1 and 1/2 c. lukewarm water
2 to 4 T. sugar
2 scant T. dry yeast
1/3 c. oil
2 tsp. sea salt
3 large eggs, beaten, room temperature (or equivalent dry eggs + water)
2 c. potato flakes
1/3 c. dry milk powder
2 c. whole wheat flour
3 to 4 c. unbleached flour
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In large mixing bowl: water, sugar, yeast. Let sit 10 minutes to sponge/activate yeast. Add oil, salt, room temperature eggs.
Mix potato flakes, dry milk, whole wheat flour. Add to liquids in large mixing bowl.
Add unbleached flour one cup at a time until dough is easy to handle, but still soft. Knead 10 minutes, adding a bit of remaining flour only as needed if dough is too sticky. Keep dough SOFT
but pliable. Oil hands generously, pat dough top, turn and pat again. Cover oiled dough with a damp cloth and set aside in a warm place, let rise until doubled. (Note: second rise below does
not need a damp cloth).
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BREAD: punch dough down gently, form 2 loaves and put in greased loaf pans. Cover, let rise until doubled. Preheat oven to 350°. Bake 30 to 35 minutes, until golden brown. Remove from oven, cool 10 to 15 minutes in loaf pans, remove to rack to cool.
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ROLLS: grease two 9x13 pans. Punch dough down gently, form 18 rolls for each pan. Cover, let rise until doubled, about 20 minutes or so. Bake in preheated oven at 375° for 15 to 20 minutes, until golden brown.
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Potato Bread
This bread has no eggs.... Makes 2 loaves....
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1 and 1/2 c. lukewarm water
2 scant T. dry yeast
2 T. sugar
1 c. potato flakes
2 T. oil or melted/cooled butter
1 scant T. sea salt
4 and 1/2 to 6 c. unbleached flour (could use 2 c. whole wheat flour + unbleached for remaining)
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In large mixing bowl: warm water and yeast and sugar. Let sit to sponge/activate yeast 10 minutes. Add potato flakes, oil, salt; stir. Add enough flour to make a soft dough. Knead about 8 minutes, adding flour as necessary for a smooth soft dough, not stiff. Cover, let rise 1 hour or until doubled. Punch down, divide in half, form each half into a loaf and place in greased loaf pan. Cover, let rise
30 to 45 min. until doubled. Preheat oven to 350°. Bake 30 to 35 minutes, or until lightly browned. Remove from oven, cool 10 minutes in loaf pans, remove to rack to cool completely.
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