![]() ![]() ![]() Roll the dough into small balls, and place seam side down in the baking dish. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Shape the dough into rolls: Line a 13x9-inch baking pan with parchment paper and lightly grease.Let the dough rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time. Knead the dough: With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it's fine if the dough sticks to the bottom of the bowl).Add 4 1/2 cups of the flour and mix until you form a shaggy dough. Mix the dough: Add the remaining sugar, mashed potatoes, milk, butter, eggs, and salt to the bowl with the yeast mixture and stir with a spatula until smooth.If the mixture doesn't start to bubble, then your yeast has likely expired and it's best to start over with new yeast. Set aside for about 5 minutes, or until the mixture looks bubbly. ![]() Proof the yeast: In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. ![]()
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