How to make potato rolls with goat cheese and honey butter
Wanting to make homemade bread this holiday season? Learn How to make potato rolls with goat cheese and honey butter!
Servings: 10
Prep Time: 30 minutesminutes
Cook Time: 22 minutesminutes
Let dough sit: 1 hourhour30 minutesminutes
Total Time: 2 hourshours22 minutesminutes
Ingredients
For the Potato Rolls:
3medium sized baked and peeled russet potatoes
1 ½cupsof warm whole milk, 110° to 115°
½tablespoonof yeast
1tablespoonof sugar
¼cupof rendered bacon fat or extra virgin olive oil
2eggs
pinchof Kosher salt
4cupsof Bob’s Red Mill Pastry Flour
2cupsof Bob’s Red Mill All-Purpose Flour
¼cupof melted unsalted butter
1teaspoonof sea salt
1tablespoonof rolled oats
For the Butter:
1poundof softened unsalted butter
1cupof softened goat cheese
2tablespoonsof honey
1teaspoonof fresh thyme leaves
Kosher salt and fresh cracked black pepper to taste
Instructions
Preheat the oven to 375°.
Rolls: Mash the peeled cooked potatoes in a large bowl and set aside.
Next, add the milk, yeast and sugar to a standing mixer with the hook attachment. Lightly mix and let sit for 5 minutes.
Add in the potatoes, bacon fat and eggs and mix on medium speed until combined.
Mix the Kosher salt and flours in a large bowl and add them to the mixer in 2 different batches until combined. Do not over mix.
Cover the bowl with the dough in it with a towel and let sit for 1 hour or until it has doubled in size.
Next, form 20 balls of dough and place them on cookie sheet trays lined with parchment paper. Cover with a towel and let sit for 15 to 20 more minutes.
Brush the tops with melted butter and evenly sprinkle on salt and oats.
Bake in the oven at 375° for 18 to 22 minutes or until they are lightly browned and top and cooked in the center.
Butter: While the rolls are cooking whip together the softened butter, goat cheese, honey, thyme leaves, and salt and pepper until it is light and fluffy, about 3 to 4 minutes. Chill before serving alongside the rolls.