Sunday, March 4, 2012

Goat Cheese Potato Rolls

Goad Cheese Potato Rolls


Last night's experiment created these lovely little rolls that would be good with a soup, or really any dinner.  Because B. baked while I was out for a rare girls' night, I had one as a late-night snack (um, okay, two). 


As far as rolls go these were really tasty (but they can't compete with last week's biscuits or some other cheese breads we've tried recently).  Because they have a lot of flour and not much salt, it makes them taste mild and hearty, like a bagel. That's why they would be really good with soup or something light.  B. says if he makes them again, he'll add more salt.  There was just a hint of the goat cheese in the taste.

Today, he's going to use the leftover dough to make pitas.  Yay!

Here's the recipe:

Goat Cheese Potato Rolls

1 lb red potatoes, peeled and boiled until tender
5 oz whole milk
3.5 oz goat cheese
5 cups white bread flour
1 T sea salt (that's B's suggested amount, bumped up from the recipe he followed)
1 oz fresh yeast
15 oz water, body temp.

(same dough, but proofed overnight, punched down, and ready for pita making)


Mash the boiled potatoes with whole milk and goat cheese.  Sift flour into bowl with salt and make a well in the center.  Dissolve yeast in 2 T of water and add to well in the flour.  Add potato mixture and slowly mix in remaining water until you have a soft dough.

Place dough onto lightly floured surface and knead for about 15 minutes (until dough is smooth and elastic).  Let it rise in a slightly oiled bowl, covering with damp dish towel until x 2 in size.

Preheat oven to 425.

Punch down dough and knead again for 2 - 3 minutes.  Shape into 30 small, round rolls.  Place them on baking sheet and dust with flour.  Cover and let proof for about 20 minutes.

Bake rolls for 10 minutes at 425, and then turn oven down to 375 and bake for 15 additional minutes.  Rolls should come out golden and sound hollow when thumped.  Cool and enjoy with soup or other light entree.

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