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Potato Knish Rolls

29 May

Final1I decided I wanted to make some rolls at the same time I made the Crème de Tequila bread and as I opened up my refrigerator to get a snack I spotted the extra potato knishes I had heated up the other day for dinner.  Well…one thing lead to another and the inspiration for my latest bake was born.

My last few bakes for rolls did not use a sourdough starter, so I wanted to use one for this bake while still achieving a nice moist and soft roll.

I had some leftover coffee from the barbecue sauce I made the other night for this past weekends ribs and smoked brisket so into the mix went the coffee.

I made a levain using my AP starter as the seed and added some bread flour and organic Turkey Red Wheat flour as well to give this bake some needed whole grain goodness.

To make the dough a little more soft I added some Greek style yogurt and to compliment the potato knish filling I added some sautéed onions.

For the main dough I used more of the Turkey Red Wheat flour along with European style flour from KAF and an egg for good measure.

I only used the inside filling from the knishes and not the outer skin which would have been a bit too chewy I fear.

I must say the final rolls came out perfect.  I brushed some milk on the rolls right out of the oven and they ended up nice and soft and chewy with a fantastic flavor combination.  Considering there is no butter or very little fat in these rolls they came out remarkably soft and tasty.



Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and most of the coffee (leave a little to adjust after the autolyse) together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), egg, potato filling, yogurt, and onions and mix on low for a minute.  Add the rest of the coffee unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made about a dozen rolls.  Place your dough into your proofing basket(s)  or on a cookie sheet and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, brush them with an egg wash and add your favorite toppings.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 25 to 30 minutes until the rolls are nice and brown and the internal temperature of the rolls are about 205 degrees.  If desired brush with some milk right after they come out of the oven to make them even softer.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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