**as of 9/6 the link above doesn't appear to be working**
Ingredients:
1/2 cup instant mashed potatoes (yea yea, for the first time since childhood I have instant spuds in my pantry)
1 1/4 cup boiling water
1 cup cottage cheese
1/4 cup of sugar
2 tbs oil
1 package (2 1/4 tsp) dry active yeast
1 egg beaten
1 tsp salt
1/2 cup of bran
3 cups all purpose flour
about 1 1/2 cups oat flour
*as you will see I have already deviated from the original recipe by adding oat flour. I did this mainly to make sure i have at least a cup of all purpose flour for my other two recipes this week.
Egg wash;
1 tbs milk
1 egg, beaten
sesame seeds (optional)
poppy seeds (optional)
Place the instant mashed potatoes into a large bowl and pour over boiling water. Stir with a wooden spoon until smooth and allow to cool
Measure out 2 cups flour and place in a small bowl. Measure out additional flour (2-2 1/2 cups)and place in a separate bowl.
Once potatoes have cooled some, add in egg, cottage cheese, sugar, oil and salt. Mix until mixture is blended or "smooth". Now add bran, instant yeast (i used dry active) and 21 cups flour. Mix with wooden spoon for about 5 minutes, then allow to rest uncovered for 10 minutes.Transfer mixture to a floured surface and begin to slowly knead (for 8 minutes) in the remaining flour. The goal is to get a slightly sticky dough (but does not stick to hands) The dough should become smooth and elastic.
Pour 1 tbs oil into clean glass bowl and then transfer dough ball. Rotate the dough ball to ensure that all sides are covered a bit by the oil. Cover tightly with plastic wrap and allow to rise until dough has doubled in size, about 1 hour.
Remove dough and knead a couple times to release gas. Roll into a log and cut into 9-10 4oz pieces. Cover with plastic wrap and let rest 8 minutes
Remove plastic wrap and roll each piece into a ball. Roll until smooth and tight. (You can use a very light flour, like tapioca, for your hands if dough is still sticking to them) Cover again with plastic wrap and let rest for 8 minutes.Using a light flour (I used tapioca but the recipe called for cornmeal) sprinkle a flat surface. Place each ball onto the flour/ cornmeal covered surface and press flat with the palm of your hand. Place flattened balls onto a parchment lined baking sheet. Recover with plastic and allow to set for 30 minutes (yes they will appear to keep rising).
About 20 minutes into the final rest/rise time preheat your oven to 350*F. Also make your egg wash. Once the 30 minutes is up, flatten the dough again with your hand. If you want them to look somewhat creative then use either cookie cutters (as the original recipe calls for) or use a sharp knife to "swirl" the bread (I did four by hand and 5 using a guide, next time they will all be by hand). Cover with egg wash and if using seeds sprinkle them on now. Bake for 20-25 minutes or until the top is beginning to turn golden brown.
Remove from heat and allow to cool on a wire rack (I think this is essential to allow the middles to finish cooking.
I forgot to photograph my dinner but these made a WICKED burger bun. Rodney made his famed burgers and I had a meatless version (made with Yves meatless ground). We topped them with sauteed garlic on cremini mushrooms, local tomatoes (is there any other kind worth buying?) and fresh walla walla onion (picked yesterday), and of course a side of local yellow taters baked with seasonings.
both my husband and I enjoyed these so much we plan to make them a staple in our home. Since we had extras we are opting to use them as the rolls for Spaghetti night. These take a bit of time in prep work but really are so so worth it.ETA: Update on 9/12
Made these for company and they were a hit! Definitely worth trying!
Here's mine, with nayonaise, mustard, lettuce, onion and tomato and a Morning star "Chipotle Black Bean Burger"
Made these for company and they were a hit! Definitely worth trying!
Here's mine, with nayonaise, mustard, lettuce, onion and tomato and a Morning star "Chipotle Black Bean Burger"
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