Monday, April 1, 2013

Po-TAY-toe Rolls

Go on and say it like the nimble Chairman on Iron Chef like it is the secret ingredient.  Were any of you sad when you learned he's an actor and doesn't have an uncle to quote?  I was dumb enough to be shocked!

Food for Life has changed their white rice bread formula.  We are no longer able to eat it.  Hell. What's one more damn thing I will have to always make?!?! At least I really enjoy making bread. It is relaxing and rewarding. Since you don't knead gluten free dough, it is the shaping and getting the color right that makes you feel good!

Big D has Easter leftovers to enjoy tonight.  Bub needs dinner!  Making him mini sliders (with Daiya Cheeze) and he needs BREAD to eat them on.  Since he loves potatoes in any form I wanted to try potato rolls.

They are soft and have great texture. The sweetness from the soymilk and the nice colors on the bottoms and sides from the shortening make them taste a little like Hawaiian Bread.

Ha! Isn't The Chairman on Hawaii Five 0?

Preheat oven to 375 and grease a round cake pan with shortening.

1 package yeast
1/3 cup plain Soymilk, heated to 110 degrees
1/3 cup sugar
1/3 cup shortening, softened (I use Earth Balance)
1/2 cup mashed potatoes
1/2 cup warm water
1/2 teaspoon salt
2 to 2-1/2 cups GF baking mix
A little margarine for brushing

In small bowl, combine yeast and hot Soymilk.

In mixer, cream shortening and sugar until light. Add mashed potatoes, warm water, yeast mixture, and one cup baking mix. Mix until smooth. Slowly start adding more baking mix until soft dough forms. It will be very soft but won't stick to your hands.

Shape into 9 equal circles and arrange in pan. Cover with plastic wrap and towel and allow to rise on top of your preheated oven.

Uncover and bake 15 minutes. Remove from oven and brush with melted or softened margarine. Return to oven and bake an additional 5 minutes or until tops are golden.

Remove from pan and cool on wire rack.

These made great burger buns since they are so soft!









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