Amaranth Potato Sourdough Dinner Rolls (Pantry Members)

by | Jan 15, 2016 | Breads, Pantry Members Only

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I love this bread.  It takes some time, but is well worth the effort.

Amaranth Potato Sourdough Dinner Rolls (Pantry Members)
Author: Chef Brad
Ingredients
  • Day One:
  • 1 cup Sourdough Starter
  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons yeast
  • 2 cups water
  • —
  • Next:
  • 4 cups hot water
  • 2 pressured potatoes, riced or 1.5 cups feta cheese or both
  • 4 eggs, whole
  • ½ cup sugar
  • ½ cup melted butter or oil
  • 1 tablespoon salt
  • 2 cups popped amaranth
  • 3 tablespoons yeast
  • 3 to 6 cups Flour, high gluten white flour
Instructions
  1. Day One:
  2. In the early morning or the day before, remove the sourdough starter from the refrigerator and place one cup in a large bowl. Add 2 cups flour, ½ cup sugar, and 2 teaspoons yeast, and 2 cups water, place in a warm spot and let set for 8 to 12 hours.
  3. —
  4. Day Two:
  5. Get out your WonderMix mixer bowl and place starter in bowl and add remaining ingredients adding half the flour and placing the yeast on top of the flour.
  6. Turn on the mixer and add more flour until the dough just starts to pull away from the sides of the bowl. Remember, remember, the sticker the dough the lighter the roll. Keep the dough sticky and mix for 6 minutes.

 

To make whole grain dinner rolls, replace ½ flour with fresh ground hard white wheat flour and other grains of choice ground into flour., Omit eggs and add flour until dough pulls away from the sides of the bowl. Use the starter the same as rolls.

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