Homemade Potato Dough
By Tested and perfected in the Sur La Table kitchen
Homemade Potato Dough
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
8-10
- 1 small (5 ounces) russet potato, peeled and quartered
- 1/2 tablespoon active dry yeast
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 stick (2 ounces) unsalted butter, room temperature, plus more for greasing
- 1/2 cup (4 ounces) whole milk, warmed to 110 to 115° F
- 1 large egg, room temperature
- 2 1/2 cups (12 1/2 ounces) bread flour or all-purpose flour, plus more
- 1 teaspoon kosher salt
Bread bakers have been using potatoes (and potato cooking water) for many years. Yeast loves the starchy carbohydrates in potatoes, and their lumpy texture adds not only flavor and moisture but also a chewy softness - ideal for dinner rolls. Serve these at a family dinner and watch them disappear.
1. To prepare potatoes: To a small saucepan, add potatoes and cover with cold water. Set saucepan over medium heat and bring to a simmer. Cook until potatoes can be easily pierced with a knife, about 15 to 20 minutes. Drain potatoes in a colander and reserve 1/2 cup of cooking water. Return potatoes to pan and using a potato masher or fork, mash until smooth. Set aside to cool to room temperature.
2. To prepare dough: To a small saucepan set over medium heat, add reserved potato water. Heat water to 110 to 115° F and pour into the bowl of a stand mixer fitted with a paddle attachment. Add yeast and 1 teaspoon sugar and whisk by hand to blend. Allow mixture to sit until yeast is activated and foamy or bubbling, about 5 to 10 minutes.
3. To stand mixer bowl, add 1/2 cup (3 1/2 ounces) mashed potatoes. Add remaining sugar, softened butter, milk and egg; whisk by hand until well blended. Add flour and salt and mix on low speed until dough begins to come together, about 2 to 3 minutes. The dough will be sticky and wet. With mixer on low, add additional flour, a tablespoon at a time, until dough begins to pull away from sides of bowl. Turn speed to medium-low and continue to knead until dough feels firm, dense and springy, about 5 to 6 minutes. Note: This dough is soft and sticky and will not pull away from the sides completely. Do not over-knead or starch from potatoes will break down and make dough gooey.
4. Lightly butter a large mixing bowl. Transfer dough to bowl and lightly coat surface of dough with a little softened butter. Cover with plastic wrap or a damp kitchen towel and let dough rise until doubled in size, 45 to 60 minutes (longer if room is cold).
5. To cold-proof dough: Turn dough out onto a lightly floured work surface. Press down on dough firmly to expel some air bubbles. Return dough to mixing bowl and cover with plastic wrap. Transfer bowl to refrigerator for at least 2 hours or up to overnight.
1. To prepare potatoes: To a small saucepan, add potatoes and cover with cold water. Set saucepan over medium heat and bring to a simmer. Cook until potatoes can be easily pierced with a knife, about 15 to 20 minutes. Drain potatoes in a colander and reserve 1/2 cup of cooking water. Return potatoes to pan and using a potato masher or fork, mash until smooth. Set aside to cool to room temperature.
2. To prepare dough: To a small saucepan set over medium heat, add reserved potato water. Heat water to 110 to 115° F and pour into the bowl of a stand mixer fitted with a paddle attachment. Add yeast and 1 teaspoon sugar and whisk by hand to blend. Allow mixture to sit until yeast is activated and foamy or bubbling, about 5 to 10 minutes.
3. To stand mixer bowl, add 1/2 cup (3 1/2 ounces) mashed potatoes. Add remaining sugar, softened butter, milk and egg; whisk by hand until well blended. Add flour and salt and mix on low speed until dough begins to come together, about 2 to 3 minutes. The dough will be sticky and wet. With mixer on low, add additional flour, a tablespoon at a time, until dough begins to pull away from sides of bowl. Turn speed to medium-low and continue to knead until dough feels firm, dense and springy, about 5 to 6 minutes. Note: This dough is soft and sticky and will not pull away from the sides completely. Do not over-knead or starch from potatoes will break down and make dough gooey.
4. Lightly butter a large mixing bowl. Transfer dough to bowl and lightly coat surface of dough with a little softened butter. Cover with plastic wrap or a damp kitchen towel and let dough rise until doubled in size, 45 to 60 minutes (longer if room is cold).
5. To cold-proof dough: Turn dough out onto a lightly floured work surface. Press down on dough firmly to expel some air bubbles. Return dough to mixing bowl and cover with plastic wrap. Transfer bowl to refrigerator for at least 2 hours or up to overnight.