“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato flakes. The dough makes a splendid topping for potpie.
Slideshow:Delicious Bread and Biscuit Recipes
3 cups all-purpose flour, plus more for dusting
1 cup instant potato flakes
2 teaspoons salt
1 1/2 cups milk
3 tablespoons unsalted butter
2 1/2 tablespoons sugar
2 envelopes instant dry yeast
1 large egg
How to Make It
In a standing electric mixer fitted with the dough hook, combine the 3 cups of flour with the potato flakes and salt. In a small microwave-safe bowl, heat the milk, butter and sugar just until warm. Stir in the yeast and let stand until foamy, about 5 minutes. Add the yeast mixture to the mixing bowl with the egg and beat at medium speed until smooth, about 5 minutes. Scrape the dough out onto a lightly floured work surface and knead until supple and silky, about 3 minutes.
Spray the bowl with vegetable spray and add the dough. Cover and let rise until doubled in size, about 1 hour. Punch down the dough and transfer to a floured work surface. Let rest for 5 minutes before using.
The dough can rise in the refrigerator overnight. Let return to room temperature, then punch down and proceed.
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