Potato Rolls | BBQ Sauce

Potato Rolls - CI

1pound russet potatoes, peeled and cut into 1-inch pieces
2tablespoons unsalted butter, cut into 4 pieces
2 ¼cups (12 ⅓ ounces) bread flour
2teaspoons instant or rapid-rise yeast
1tablespoon sugar
1teaspoon salt
2 large eggs, 1 lightly beaten with 1 teaspoon water and pinch salt

MAKES 12 ROLLS

Don’t salt the water in which you boil the potatoes. A pound of russet potatoes should yield a little more than one firmly packed cup (1/2 pound) of mashed potatoes. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, set it aside to cool before proceeding with the recipe. Bread flour is best for this recipe; do not attempt to substitute all-purpose flour. This dough looks very dry when mixing begins, but resist the urge to add more water; the dough will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2 ounces of dough per roll).

1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes.

2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill, or mash well with potato masher. Measure one very firmly packed cup potatoes (8 ounces) and transfer to bowl. Stir in butter until melted.

3. Combine flour, yeast, sugar, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes. OR: food processor for 3-4 minutes.

4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.

5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef’s knife, cut dough into 12 pieces (3 rows by 4 rows). Separate pieces and cover loosely with plastic.

6. Line rimmed baking sheet with parchment paper. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Arrange rolls on prepared baking sheet. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 30 to 40 minutes. While rolls rise, adjust oven rack to upper-middle position and heat oven to 425 degrees.

7. Brush rolls gently with egg wash. Bake rolls until deep golden brown, 12 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and cool for 5 minutes. Transfer rolls from baking sheet to wire rack. Serve warm or at room temperature.


BBQ Sauce - Neely's
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Directions

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, 90 minutes