It’s time for Blogger C.L.U.E. Society again and this month I was assigned Liv Life Too and the theme is potatoes. Kim is the owner who combines her love of fresh ingredients, an active lifestyle and photography showing the world her and her husband’s life living in a small, coastal surf town in the San Diego, CA area. Live Life Too is named after one of her two children, Liv, who appears to live life in a most exciting and fun way!
I enjoyed getting to know Kim through her blog where I took my time to find just the right recipe reflective of Kim’s healthy lifestyle and my family’s picky eating habits. It didn’t take me too long to find this wonderful potato bread recipe and settle on it immediately because I have wanted to try making potato based bread for a very long time. Although it took me two tries to get it right, we were so thrilled with the results I have made it two more times since!
**The original recipe calls for 1 cup of potatoes cooked and mashed but my first try yielded heavy bread that no one cared for – so my second try used 1 cup of prepared instant potatoes that went over incredibly well
Kim’s recipe below makes a loaf of bread and about 9 rolls, I used the entire dough amount to make 24 rolls.***
Potato Rolls
Ingredients:
1 cup mashed cooked peeled baking potatoes (about 8 ounces) – I used instant potatoes.
1 cup fat-free milk
1 1/2 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Cooking spray
Directions:
Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Divide dough in half. If you are going to make a loaf then do this: Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
However, if you are making 24 rolls like me, just follow the entire loaf into balls and place in two 8-inch square baking dishes coated with cooking spray and follow all the other directions.
Preheat oven to 350°.
Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
We especially enjoyed these warm from the oven with butter and honey!
Now check out my friends other posts for Blogger CLUE. Wonder who had mine?
- Bacon Wrapped Potatoes w/ Sriracha Sauce by Debra from Eliot’s Eats
- Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
- Balsamic Roasted Fingerling Potatoes by Wendy from A Day in the Life on the Farm
- Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
- Cheddar Scallion Potato Buns by Lora from Cake Duchess
- Chicken Pot Pie by Heather from girlichef
- Chipotle Sweet Potato Soup by Kim from Liv Life
- Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
- Daisy’s Noisette Potatoes by Janet from Cupcakes to Caviar
- Honey Dijon Roasted Potato Salad by Ramona from Curry and Comfort
- Irish Brown Bread by Kathy from Bakeaway with Me
- Irish Old Fashioned Cocktail by Christy from Confessions of a Culinary Diva
- Okie Peasant Potato Soup by Christiane from Taking on Magazines
- Potato and Celery Root Puree by Lea Ann from Cooking on the Ranch
- Potato and White Bean Soup with Sage by Kathy from A Spoonful of Thyme
- Potato Rolls by Kelli from Kelli’s Kitchen
- Potatoes O’Brien by Azmina from Lawyer Loves Lunch
- Slow Cooker Beef and Guinness Pie by Anna from annaDishes
- Smoked Salmon Chowder by Jean from Lemons and Anchovies
- Tchertma (Zucchini and Eggs) by Kate from Kate’s Kitchen
- Thin Crispy French Fries by Liz from That Skinny Chick Can Bake
Today I am hanging out at the Weekend Potluck where lots of bloggers hang on the weekend showing off their latest posts. Come on over and take a look!
Oh, my goodness, Kelli! These look just like the tender slightly sweet rolls we used to get in Malaysia that we all adore! I cannot wait to try them for my daughters!
There they called them potato bread!
That’s what they are really called – I just called ’em potato rolls because that’s what I made………but it’s the same!
I think you will really like them! I was pleasantly surprised at how easy and tasty they were!
These potato rolls look so light and irresistible! I can see why these have made a repeat appearance on your menu!!! YUM!
Yes, Liz – they were fantastic and I am pretty sure I’ll be making them again soon!
Great choice, Kelli. My grandmother made potato rolls all the time with leftover potatoes. The precious woman didn’t throw anything away! 🙂
Isn’t it amazing how they used to use everything up and we throw so much away? We sure could learn from our ancestors!
Your rolls are lovely. I find that boxed potato flakes make bread better than fresh as well. Not sure why. Thanks again for inviting us to post on your new website.
You are welcome and I hope you will! Thanks for dropping by!
These would be my downfall. …I wouldn’t know when to stop eating these gorgeous rolls!
They are delicious!
Kelli, thank you so much for the lovely comments about Liv Life! You picked one of my son’s favorite recipes, and so I’m embarrassed it didn’t work out for you (insert blushing face here!). He’s coming home from college next week, and I will have to work through the recipe again to see what went wrong and try to tweek the recipe for better success. After months of dorm food I think he will be thrilled to be my recipe taster!
Your rolls turned out beautifully, and you I’m wishing I had a big plate of them right now. I think I’d call them dinner!
Congratulations on the Yum Goggle venture… here’s wishing you big success!
Thank you so much Kim! I talked to a bake of bread – an expert and they believed I used the wrong potatoes – so it all worked out. You shouldn’t be embarrassed at all because I am sure it was something I did. I’m always so darn nervous when I make bread….I’ve only made it a time or two and I had never made rolls like that ! 🙂
You are sweet… I will have to make note of that and see how it makes a difference. I’ve already told my son I will be experimenting, so there is not turning back now!! He will be home for 10 days, I’m going to fill him up with good non/dorm food!!
These potato rolls look so good! I made chowder for this month’s theme and these would be the perfect thing to go with them!
Chowder would be great! Thanks for dropping by!
These sound wonderful and look so light and fluffy! Congratulations on Yum Goggle – what a fun project!
Thank you Christy!
These look scrumptious! Perfect for St. Paddy’s and Easter. My mouth is watering for a warm roll with soft, salted butter. Yum!
Thank you!
Those look amazing!!!
Thank you!
These rolls look beautiful, Kelli! So soft and fluffy, with a gorgeous golden crust. I’m sad to hear your first attempt with mashed potatoes wasn’t too well received. I’ve always heard so many good things about bread made with potatoes. I’ve always wanted to try it but perhaps I’ll try your instant potato method instead. Seriously, I want to plant my face into that pan of rolls.
Thanks Nancy! They were delicious!
How did I not know potato bread is a thing?! That’s combining two of my most favorite things ever. I can’t wait to try these rolls 🙂
PS: It was such fun cooking from your blog this month!
Thanks so much – I’m glad you enjoyed it! Potato bread is a big thing in fact, I have my Nana’s old recipe for Potato Cake!
Wow.. these could not look more perfect! We love potato bread/rolls at my house. Someday I’ll get the baking chops to make them at home. Great choice for the reveal! 🙂
Thank you!
These look so soft and fluffy, Kelli! My oldest son is a potato bread fiend, so I’m definitely going to have to make a batch of these soon. Great pick for this month.
Thank you!
I love Kim and Liv Life. Heck, I think I live vicariously through Liv’s dancing. 🙂 You made an awesome choice with the rolls too. They look amazing; so light and fluffy.
Thank you very much!
Love you right back Christiane!! Dance season has begun… we should have videos in a few days. Her legs grew even more over since last year! Not sure they will ever stop!
These rolls are spectacular looking! So fluffy and soft…my mouth is watering! I love potato bread…looking forward to making this one!