Vegetarian Recipes Tested from Kara's Kitchen

Dinner Rolls

1 russet (baking) potato (1/2 lb.),

peeled and cut into 1-inch pieces
½ stick soy butter, divided
1cup soymilk
1 teaspoon sea salt
2 tablespoon fructose
1 (1/4-oz) package active dry yeast
2 2/3 cups bread flour

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.

Meanwhile, melt 2½ tablespoons butter

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons fructose, and 2 tablespoons melted butter (mixture will be lumpy).

Cool ½ cup cooking liquid to warm (105 to 115oF). Stir in yeast and let stand until foamy, about 5 minutes. (if mixture doesn’t foam, start over with new yeast and remaining cooking liquid.)

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.

Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than ½ inch apart) in a buttered 13-by 9-by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1½ hours.

Preheat oven to 375oF with rack in middle.

Melt remaining 1 ½ tablespoons butter.

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.

Cooks’ Note: Rolls are best the day they’re baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350oF oven, 5 to 10 minutes.