Rolls - Pesto Potato Rolls
- 3 1/2 c. water
- 1 11 oz potato
- 2 tsp. salt
- 1 tbl. active dry yeast
- 6 tbl. purchased pesto
- 1 tbl. sugar
- pinch black pepper
- 1/2 c. plus 6 tbls. unsalted butter, cooled slightly
- 2 large eggs
- 4 3/4 c. flour
Mix 3-1/2 c. water, potato and 1 tsp. salt in saucepan. Cover; boil until potato is tender, about 20 mins.
Mash potato with cooking water until smooth. Transfer 2 cups of potato water mixture to bowl( discard any remaining mixture); cool to 105 -115.
Whisk yeast, pesto, sugar, pepper, and rem. tsp. salt into potato mixture. Whisk 1/2 c. melted butter, then eggs. Add enough flour, about 1/2 c. at a time, to form smooth and sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat. Cover bowl with plastic wrap.
Overnight version : Refrigerate dough over night.
Same day: Let dough rise until doubled, 45 mins. Do not punch down.
Butter two 9 " cake pans. Roll out dough on floured surface to 1/3 thick inch round. Cut into 2 1/2 " rounds. Dip top briefly into 6 tbls. melted butter. Fold each dough round into half circle, buttered surfaces pressed gently together. Arrange half folded dough rounds side by side, wit flared sides turned up, in each prepared pan. Cover loosely with plastic wrap and let rise until doubled in volume, about 30 mins. for chilled dough, 20 mins. for room temp. dough.
Position rack in center; Preheat to 400. Bake tolls for 25 mins.