Aug 20, 2006
I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel than I expected. Very good. The flavor isn't a strong potato flavor that I was going for, but I was pleasantly surprised. The texture is also very good as hamburger buns. My suggestion is to add a little more potato and instead of shortening, add vegetable or canola oil. I also kneeded it for about a half hour, just because I got lost in thought and realized it when I looked at the clock. proofed very nicely in a bowl using any pan spray with a damp towel draped across the top. personally, I let my breads proof in a warmed oven, and they rise amazingly well. I took half of the recipe and made rolls, and the other half made a twist bread out of. (rolled it into an inch thick rectangle, cut the half dough in half, twisted two pieces, and repeated with the other side. placed them side by side in the loaf pan tucking the ends under. I'll take a picture before I slice into it. I also use a double-egg wash. 1 egg with a tablespoon of water while dough is well... dough. then just before finishing I brush it again.
All in all, very well done, and tasty. I can say it was a LOT easier to make in the kitchenaid mixer with a dough hook than it would have been to make by hand, but hey if you want to, go for it.
—Heather
