Whole Wheat Potato Rolls-and My First Video!

I can’t believe I’m doing this, but I decided to start making some instructional videos to post here.  I’m not going to lie, I’d love to have my own cooking show.  Maybe no one is paying me for this, but I can entertain my own dreams, right?  So, with a FlipCam and a trusty husband, I’m going to teach you guys how to make potato rolls!  This recipes is from Alton Brown’s book I’m Just Here for More Food.  I did adapt the recipe to make it 100% whole wheat (Alton uses all-purpose flour).  These rolls are delicious and make perfect slider buns.  The recipe will follow the video!  Just a couple of notes: 1) This is our first time doing this.  There are a couple of long pauses.  Hopefully next time we can “script” our pauses a little bit better (i.e. stop the camera!); 2) It’s so weird watching yourself talk on camera!  I don’t think I did too badly, but I do use my hands a lot.  And I got tripped up a couple of times on my words.  Oh well-first time!  Oh, and; 3) In this video you get to meet Stella, my cat.  Stella has a weak stomach, and when you meet her, you also get to see a lovely brown spot in the floor where she lost her lunch.  I did not plan to have my floor filmed.  Gross!  Sorry.

By the way, I had to do this in two videos…..

Potato Rolls

Stir one cup of milk and three tablespoons (1 1/2 ounces) of unsalted butter over medium heat until the temperature reaches 110-120 degrees.  Stir 2 1/2 teaspoons of yeast into the milk (I use SAF instant yeast).

Mix together 13 1/8 ounces (about 2 3/4 cups) of white whole wheat flour (I use King Arthur), 5/8 ounces (1/3 cup) potato flakes, 2 teaspoons salt, and 1 1/2 ounces (3 tablespoons) sugar in a large mixing bowl.  Stir in the warm milk/yeast mixture.  If you are using whole wheat flour, you may need to add some warm water (a tablespoon or 2 at a time) to bring it all together.  Knead on a floured surface by hand for 8-10 minutes or use a mixer fitted with a dough hook to knead for 5-10 minutes, until the dough is shiny and elastic.  Place back into the bowl, cover with a clean towel, and let rise for about 2 hours (until doubled in size).

Turn the dough out into a floured surface, pat into a rectangle, and fold into thirds like a letter.  Repeat this process twice.  Cut the dough into sixteen 1 1/2 to 2 ounce pieces and roll into balls.  Place in cake pans lined with parchment paper, cover with a towel, and allow to rise for about an hour and a half.  About an hour into the rise, preheat the oven to 350 degrees.

When you are ready to bake, brush the tops of the rolls with melted butter (it will take about a tablespoon).  Bake for 20-25 minutes, until golden brown.  Serve hot!

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6 thoughts on “Whole Wheat Potato Rolls-and My First Video!

  1. I just finished watching this video…GREAT!! You really should consider a cooking show….your honesty and just down to earth conversation are refreshing.

  2. Great job Mary. I need to have you over and we can make bread and cheese. Loved the tidbit about the butter. Didn’t realize that. Keep the videos coming!

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