Potato Rolls with Fruit Yeast Water
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| Dark and Soft Dinner Rolls are on the left and Potato Rolls are on the right. Yum!! |
Inspired by the Dark and Soft Dinner Rolls, these are both wonderfully soft and sweet. I love the addition of the potato: it keeps them soft but still dense. These are great on their own or smeared with some butter. And if you don't have fruit yeast water, don't fret! You can use 35 grams of sourdough starter instead for all of the poolish. Brother and Mom approved. :D I hope you enjoy them!
Potato Rolls with Fruit Yeast Water
Ingredients:
Poolish:
First Build:
10 grams fruit yeast water
5 grams whole wheat flour
5 grams all purpose flour
Second Build:
10 grams fruit yeast water
5 grams whole wheat flour
5 grams all purpose flour
Final Dough:
136 grams raw Yukon Gold potato (82 grams baked weight)
148 grams water
30 grams coconut sugar
8 grams salt
10 grams melted coconut oil (I used the butter flavored kind)
35 grams of the poolish (or just use 35 grams of 100% hydration sourdough starter)
232 grams all purpose flour
50 grams whole wheat flour
Instructions:
- Poolish: 1st Build: Mix the 5 grams whole wheat flour, 5 grams all-purpose flour and the 10grams of yeast water (warm to 85F if it is cold form the fridge) together in a small container that has a cover. Cover and set aside at room temperature for 8-12 hours (or until doubled in size).
- 2nd Build: After your poolish has doubled, add the next 5 grams of whole wheat flour, 5 grams all-purpose flour, and 10 grams of yeast water to combine. Cover and set aside for about 8-12 hours (or until it has doubled or tripled in size). It is now ready to use in your recipe.
- Final Dough: Bake the potato in a 400F oven with its skin on, until soft enough to squish with your fingers. Peel and measure out 82 grams of cooked potato. Set aside to fully cool.
- Heat up the water, coconut sugar, and salt in a small saucepan until the temperature reaches 80 - 85F.
- Add this to a large mixing bowl along with the coconut oil and mix. Add the poolish and cooked and peeled potato and mix to break down the poolish and potato a bit to make it easier to mix.
- Add the flours and mix to make a shaggy dough with no more dry spots. Cover and let rest for 15 minutes.
- Bulk Fermentation: Now complete 10-12 stretch and folds inside the bowl to strengthen the dough. Cover and set aside for 30 minutes to start bulk fermentation.
- At the 30 minute mark, complete another round of stretch and folds until the dough strengthens and gets harder to stretch. Cover for another 30 minutes.
- Complete another set of stretch and folds until the dough starts to strengthen and gets harder to stretch. Cover for another 30 minutes.
- After the 30 minutes is up, complete a set of coil folds. Cover and let rest for another 30 minutes.
- After the 30 minutes is up, complete one last coil fold. Now cover the dough and let it ferment at room temperature for 4-6 hours.
- After it has puffed up a bit (it will not double in size), place it covered in the refrigerator for 12 hours.
- Pre-Shape: After the 12 hours, take the dough out of the fridge and split into six equal pieces. Pre-shape each of them into a ball and cover for 15 minutes.
- Shaping: After the 15 minutes, flatten each dough ball onto a watered countertop and bring each corner to the center and turn over. Then, using the countertop to tighten the doughball and give it more tension. Place the dough balls right next to one another into a parchment lined baking pan. I used a 12"x5" casserole pan but an 8" round or square cake pan will do or a small sheet pan (1/8 sheet pan).
- Cover with plastic wrap. Let rise a bit at room temperature for about 2 hours.
- Before the 2 hours is up, pre-heat your oven to 350F.
- Baking: After the 2 hours is up or when the rolls pass the poke test (you poke the dough and it fills in the indentation slowly), then you can put the pan of rolls in the oven for 20-24 minutes (or until an instant read thermometer registers 190F).
- I like to take them out at that temperature because I like them a bit soft.
- Enjoy warm right out of the oven, toasted, or at room temperature! :)
- Once cooled store them in a plastic bag or completely sealed container for a few days.
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| After being shaped! I love how cute the rolls look. :) |
I hope you enjoy these as much as we did! Let me know if you have any questions, comments, or concerns! :)
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