Dinner rolls with potato twist
MANILA, Philippines — Hotels and restaurants usually serve dinner rolls in tandem with butter at the start of the meal or during the soup course.
They still do, but these days, classic dinner rolls often get replaced with house specialty breads, which are can either be hard bread or wheat bread.
If dinner rolls are really what you want, there is no reason not to have them. This recipe from Peotraco Foods should make a good point of reference, especially since it produces batches of dinner rolls from instant mashed potatoes served with whipped maple brown butter.
Macy’s Maple Butter and Potato Dinner Rolls
Ingredients:
For the potato dough:
32 grams Peotraco Macy’s Instant Mashed Potatoes
129 ml. hot water
95 ml. lukewarm milk
30 grams Peotraco Caster Sugar
7 grams instant yeast
108 grams large whole eggs
15 grams large egg yolk
5 ml. Peotraco Pure Glycerine
410 grams bread flour
50 grams unsalted butter, softened
7.5 grams iodized salt
Procedure:
1. In a small bowl, make 160 grams of mashed potato by mixing hot water and Peotraco Macy’s Instant Mashed Potatoes until combined. Set aside to cool down.
2. Combine lukewarm milk, Peotraco Caster Sugar, instant yeast, whole eggs, egg yolk, the prepared mashed potato, and Peotraco Pure Glycerine in the bowl of a stand mixer. Mix on low using a dough hook.
3. Add in bread flour and continue mixing on medium speed for 5 minutes or until it forms into a ball.
4. Scrape the sides and bottom of the bowl, making sure there is no more visible flour left. Add the softened butter and mix until incorporated.
5. Lastly, add the salt and continue mixing for 5 minutes or until a smooth ball forms. Check for the dough’s readiness using the windowpane test. This means taking a piece of dough and stretching it out thinly. If it holds without tearing, then it is ready.
6. Transfer the dough into a lightly oiled large bowl, and proof for 1 hour and 20 minutes or until double in size.
7. Once proofed, punch the dough in the middle to deflate and portion into 28 pieces weighing 30 grams per portion. Transfer the balls into an 8x12x2-inch rectangular pan lined with parchment paper. Cover and proof for 30 to 45 minutes or until doubled.
8. Preheat the oven to 180°C/375°F, and bake the potato rolls for 20 to 25 minutes until golden brown. Brush the rolls on top with whipped maple butter while it is fresh from the oven and serve on the side.
For the whipped maple brown butter:
112 grams unsalted butter
Pinch of iodized salt
10 grams Peotraco Premium Confectioner’s Powdered Sugar
12 grams Macy’s Pancake Syrup
Procedure:
1. Make brown butter by cooking unsalted butter in a medium saucepot over low-medium heat. Stir occasionally to prevent the milk solids from burning. Continue cooking until the bubbles are almost gone or until the butter starts to turn brown and smell nutty.
2. Pour the browned butter into a medium-sized stainless steel bowl and place bowl on top of a large bowl filled with ice (ice bath) to stop the cooking process.
3. Using a wire whisk, whisk the butter until it starts to lighten in color and starts looking like whipped cream.
4. Add a pinch of salt, Peotraco Premium Confectioner’s Powdered Sugar, and Macy’s Pancake Syrup. Whisk until incorporated. Refrigerate until ready to serve.
