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Recipe courtesy Brian Scheehser, Trellis restaurant
Makes 18 rolls
Start to finish: 35 minutes plus two rises
From Edible Seattle January/February 2010
Packed with fresh herbs and rustic flecks of potato, these rolls require two trusty baker's ingredients: a scale and fresh yeast. Don't be intimidated!
6 oz whole milk
1 tablespoon plus 1 1/2 teaspoons kosher salt
1-1/4 oz sugar
3 oz extra virgin olive oil
1 12-ounce russet potato, baked and cooled to room temperature
1 tablespoon plus 1 1/2 teaspoons fresh thyme, chopped
1 tablespoon plus 1 1/2 teaspoons chopped chives
1 tablespoon plus 1 1/2 teaspoons chopped parsley
1 tablespoon plus 1 1/2 teaspoons chopped rosemary
1 tablespoon plus 1-1/2 teaspoon yeast, combined with 1 teaspoon sugar
6 oz potato water*
1 lb 7 oz bread flour
1 egg, beaten with 1 tablespoon water
Coarse sea salt for sprinkling
Combine the milk, salt and 1 1/4 oz sugar in a small saucepan over medium-low heat. Heat just until the sugar and salt dissolve. Remove from the heat and add the olive oil. The mixture should be no warmer than 105 degrees.
Using the paddle attachment of a stand mixer, mash the potatoes, thyme, chives, parsley and rosemary in the mixer bowl. Stir the yeast and 1 teaspoon sugar into the potato water until dissolved. Pour both the milk mixture and the yeast mixture into the potatoes and mix on low speed just to combine.
Switch to the dough hook and add the flour. Knead for 10 minutes on medium speed, scraping down the bowl occasionally. Place in a container coated with nonstick spray, and use some additional spray on top of dough. Cover container and refrigerate overnight.
The next day, spray muffin pans with pan spray. Flour a wooden cutting board. Flatten dough and fold it over onto itself 3 times (like a letter); then roll out the folded dough until the sheet is 1/2-inch thick. Cut the dough into 2-1/2-inch wide strips, then cut strips into pieces 1 1/2-inch long.
Fold pieces in half and place two pieces in each muffin cup, with the folded edges of each piece touching the bottom of the cup. Cover the pans with oiled plastic wrap and let rise at room temperature until doubled, approximately 1 1/2 hours.
Preheat oven to 350 degrees, using the convection setting if you have one. Brush rolls with egg wash and sprinkle with coarse sea salt. Bake for 17-20 minutes, until golden brown. Remove from muffin pans and cool on a wire rack.
*For potato water, cook one medium potato in 9 ounces of water until completely soft. Strain through a coarse strainer. Lightly press some of the potato through the strainer to add some texture to the potato water. Let cool to 105 degrees.
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