And this can happen in our house as well: the fridge is empty when I was sure that there should be some breakfast rolls left. And at nine in the evening not even I start to think about making a quick preferment for rolls. Instead I made a short stocktaking in the kitchen and found some left over boiled potatoes, cream and eggs in the fridge. With them I mixed a sweet dough for rolls. Like the dough for my favourite braid this dough has to rest in the fridge for at least one hour, but can stay there over night as well.
That’s what I did and the next morning I just had to form the rolls, proof and bake them. And even while I normally prefer rolls made with preferment and a more complex flavour, I was quite pleased with them. Due to potatoes and cream they have a very soft, fluffy crumb which can be torn into long fibres. The perfect sweet roll.
Sweet Potato Rolls
yields 10 Rolls
Dough
- 450g flour Type 550
- 125g boiled potatoes from the previous day, mashed
- 200g cream
- 60g egg (1 egg size L)
- 10g fresh yeast
- 7g Salt
- 50g sugar
- 40g Butter
For glazing
- whisked egg
Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.
Let rise for one hour temperature plus 1-12 hours in the fridge.
Dived the dough in 90g pieces and form into balls. Place on a paper lined baking tray and proof for 1.5 hour.
Preheat the oven to 220°C
Glaze with egg and cut cross wise.
Bake at 220°C for 20 min.
P.S. I lost somehow track that it is already 16. of october and World Bread Day (quite eventful autumn until now), but somehow this quick recipe I baked last weekend fits well with a quickly prepared blog entry to stay inside the deadline of Zorras WBD!
Deutsch
Welche Rosinen unterkneten? Und wenn ja, wieviel?
Ansonsten ein wohlschmeckendes Sonntagsbrötchen.
Viele Grüße von der Küste
@Ralf: Das stammt noch aus einer alten Rezeptversion :-/ Ich habe es als Variante aber ergänzt. Mit 120g Rosinen fährst du in jedem Fall gut!
Super weich, auch nach Tagen noch. Ich hab sie abends geformt und dann in den Kühlschrank verbannt. Morgens dann wie beschrieben gebacken.
Super
Praktisch wenn man selbst Brot bäckt, man kann immer und zu jeder Uhrzeit für Nachschub sorgen! Danke fürs Mitbacken beim World Bread Day!
I am trying this recipe out. After adding in all the butter, the dough has become quite greasy and is falling apart in layers, separated by the now-melted butter. The more I knead (by hand), the worse the dough seems to become, but I have only kneaded for a few minutes. Will it become better if I knead longer? How long does it usually take you to incorporate all the butter into the dough?
@Jeremy: I would place the dough in the fridge for 30-60 min to let the butter gets firmer, then knead the dough again to incorporate the butter.
Was the butter very soft or melted when you add it? I add the cold, firm butter cut into small cubes. The recipe refers to kneading with a kitchen machine, here it takes about about 3 min until the cold butter is incorporate. When kneading by hand I would use a pliable butter and add it in smaller increments (10g increments should work well), which makes kneading it in much easier.
Thanks! I’ll try that. I have had this trouble before and not known what to do. Hopefully these ones will turn out.
Ist in Arbeit danke
Hallo Stefanie,
Brauche mal schnelle Hilfe. Mein Sauerteig Roggen blubbert nicht mehr habe ihn jetzt 2mal gefüttert aber irgendwie passiert nicht viel mit gehen. Riecht ganz normal kann man den irgendwie wieder fit bekommen? Eigentlich hat er gut funktioniert bislang.
Stefanie
@Stefanie: Hast du schon eine Hefeführung gemacht? Evtl. brauchst du zwei oder drei aufeinanderfolgende Hefeführungen, aber dann sollte der Sauerteig wieder fit sein.