Potato Rolls
Feb. 26th, 2004 06:55 amMom makes the best potato rolls.
Potato rolls are always good, but Mom stumbled on a special "technique," because she is usually baking them for the holidays, which we used to always celebrate at my Grandma's. Mom would make the dough the morning of or sometimes the night before (when the bread would go in the fridge to rise overnight). She would then make the rolls just before getting in the car to go to Grandma's. The rolls would rise in the car whiel we travelled, then be baked at Grandma's, usually just before we ate, after the bird, roast, or whatever had come out of the oven. But Grandma never lived closer than 45 minutes, and by the time I was 19, she actually lived about 2.5 hours away!
This way of cooking potato rolls resulted in extreme overrising. They would have a really alcoholic smell by the time they were baked. But they were the lightest bread you could imagine, and they taste like heaven!
I almost let mine rise long enough the other night, but I ran out of time...
Potato rolls are always good, but Mom stumbled on a special "technique," because she is usually baking them for the holidays, which we used to always celebrate at my Grandma's. Mom would make the dough the morning of or sometimes the night before (when the bread would go in the fridge to rise overnight). She would then make the rolls just before getting in the car to go to Grandma's. The rolls would rise in the car whiel we travelled, then be baked at Grandma's, usually just before we ate, after the bird, roast, or whatever had come out of the oven. But Grandma never lived closer than 45 minutes, and by the time I was 19, she actually lived about 2.5 hours away!
This way of cooking potato rolls resulted in extreme overrising. They would have a really alcoholic smell by the time they were baked. But they were the lightest bread you could imagine, and they taste like heaven!
I almost let mine rise long enough the other night, but I ran out of time...