>>Aunt Prudence’s Potato Rolls with a Chez Montier twist

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INGREDIENTS

2 cups of mashed roasted Idaho potatoes
1 cup all purpose flour sifted
1 cup whole wheat flour sifted
1 1/2 cup cake flour sifted
3 cups bread flour sifted
2 sticks melted butter
3 packages of fast rising yeast
1 cup sugar
3 teaspoons of kosher salt
2 beaten large eggs
2 cups milk liquid (1 can condensed milk plus regular milk)
1 cup peanut oil

Finishing Glaze:
1/4 cup condensed milk
2 tablespoons of honey
1 cup peanut oil

Yeast Preparation:
Scald milk by bringing it almost to a boil once a skin has formed. Add ½ teaspoon of sugar to ¼ cup of scalded milk and pour over yeast; set aside to bloom.

Melt butter and add to remaining milk liquid. In a large bowl, combine mashed potatoes, sugar, kosher salt, beaten eggs, and the rest of the milk liquid; blend till smooth. Add yeast; blend till smooth. Ladle in sifted flour; mix until it pulls away from the pan. Continue to mix until all flour is combined; knead for ~10 minutes.

Place a towel over the bowl and place bowl in a warm dry setting; let rise until it doubles in size and once doubled, punch down the dough with your fist.

Pour ½ cup of peanut oil in a bowl to keep oil on your hands. Take a handful of dough and form rolls by squeezing the dough through your thumb and first finger, ensuring that the rolls are formed smooth on the top. Dip you fingers in the oil in second bowl and repeat forming rolls; put rolls in a 8” greased cake pan and set aside* Allow the rolls to rise.

Bake at 350^° for 20-25 minutes and immediately brush with Finishing Glaze upon taking out of the oven.

*Note: Rolls can be frozen at this point. When ready to bake, thaw rolls and let rise; bake at 350^° for 20-25 minutes.

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