|Mashed potatoes, potato water, butter, sugar & salt.|
|Mixing the potato mixture with the|
flour and yeast.
|See how it pulls away from the side? It's|
time to chill the dough.
|Into a greased bowl and covered with saran wrap. Pop|
into the fridge for up to 24 hours.
|It is risen! LOL! Chill up to 24 hours so that the|
yeast is not affected greatly.
|Roll into 24 rolls and let rise in a warm area.|
|The rolls are risen and melted butter brushed over the top|
before baking. Yum!
|Fresh out of the oven and soooo good!!|
4-1/3 - 5 cups all purpose flour
3 teaspoons yeast
1 cup mashed potatoes
1-1/2 cups water (105 - 115 degrees) (I use the potato water)
1/2 cup butter, melted
1/3 cup sugar
1 tsp salt
To prepare dough:
In large bowl combine 2 cups of the flour and the yeast. In small mixing bowl combine potatoes, water, butter, sugar and salt. Add to dry ingredients in mixing bowl. Beat with electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes. Stir in remaining flour, as needed, with a dough hook, (humidity and altitude can play a roll in how much flour you actually need) until dough pulls away from sides of mixing bowl and forms a ball. Cover and refrigerate up to 24 hours.
To prepare rolls:
Grease 13x9-inch pan. Remove dough from refrigerator; punch dough down and turn out on lightly floured surface. Cover and let rest for 10 minutes. Shape dough into 24 balls, place in greased pan. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes). Bake for 15 to 20 minutes or until golden brown.
2 cups heavy cream
1/4 teaspoon salt (completely optional - I don't always use)
In chilled bowl, with chilled beater attachment, beat the heavy cream and salt until butter is formed.
Extra little helps for the first timer:
The cream goes through "stages" so be a little patient, although this is not a long process. The cream will get to the "whipping cream" stage; let it go right through. It will flatten out into a kind of "cottage cheese" looking stage; let it go through this as well. At last the cream will be "sloshy" and you will think you have done something wrong...YOU HAVEN'T!!! This is actually the "butter" stage. The liquid in the bowl is buttermilk and the butter itself will be in chunks in the bowl.
|Drain the buttermilk out and then rinse your butter.|
Pour the buttermilk into a container if you're going to use it (for waffles, soaking chicken, recipes, etc.)
You will not always have the same ratio of buttermilk to butter. Sometimes I have very little buttermilk and other times I have quite a lot. It varies so don't think you've made an error somewhere if you don't come out the same every time.
This process usually takes between 10 to 20 minutes. Quick, easy and sooooo tasty!!!