Wednesday, November 11, 2015
Potato pull-apart rolls
Woops...It looks like I disappeared for a few months. Summer got the best of me. I want to be outside, must be outside, when the sun is shining. But you can bet I have been cooking.
Have you heard of Malcom Gladwell's 10,000 hour rule? The basic idea is that if anyone does something for 10,000 hours they will become experts. He posits that this is how Bill Gates became a computer tycoon. I think I'm getting close to reaching that 10,000 hours spent baking and cooking. I feel I have grown leaps and bounds in the past few months. I love food. I really do. From the ground to the plate. I will keep cooking and sharing.
In the past few months, Blake and I have started an America West book club. The America West is one of our greatest loves. We have created a list of books, both fiction and nonfiction, that we want to read and discuss in this lifetime. We just kicked off Epitaph: A Novel of the O.K. Corral by Maria Doria Russel.
For fun, because life should always be fun, we decided to make a cowboy dinner in tandem with beginning the book. Coffee rubbed steak, baked beans, and potato pull-apart rolls made up the menu. Health food if you will. These rolls would be perfect for Thanksgiving. They are fluffy, buttery delights. Here's Blake taking the theme seriously.
Potato pull-apart rolls
Adapted from Bon Appetit, makes 18 rolls
2 medium Yukon Gold potato (you want a 1 1/2 cups when pureed)
1 cup 2% milk
1 package active dry yeast (2 1/4 teaspoons)
4 tablespoons sugar
6 tablespoons butter, melted, plus more for brushing
4 cups all-purpose flour
2 large eggs
1 large egg yolk
1 tablespoon sea salt
Boil potatoes in small sauce pan for 30-40 minutes until soft. Puree in a food processor or blender.
Proof the yeast: Heat the milk up in the microwave until it is warm not hot. This was about 30 seconds in my microwave. Add yeast and sugar to milk and stir until sugar dissolves. Let sit for 10 minutes until the yeast gets foamy. This is how you know your yeast is active.
In the bowl of a stand mixer with a whisk attachment, mix together yeast and milk mixture with the potatoes until no lumps remain. Add butter and mix until incorporated. Switch to the dough hook and add half the flour. Mix on medium until a sticky wet dough forms. Add eggs, egg yolk, the rest of the flour, and salt. Knead on medium high for about 5 minutes. Brush the top of the dough with butter and let rise in a warm place covered for 40 minutes. The dough should be about 1 1/2 times its original size.
Brush a 13" by 9" baking dish with melted butter. Turn dough out onto a lightly oiled surface and roll the dough into 18 balls with your hands. Place dough balls into the baking dish, brush with melted butter again, and let rise uncovered for another 45 minutes.
Preheat oven to 400 degrees. Brush dough one more time with butter (the more butter the merrier) and sprinkle with sea salt. Bake for 15-20 minutes, until the rolls are a golden brown. Let cool for 10 minutes, then turn out onto a wire rack.