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Subject: Mashed potato in yeast rolls?
Newsgroups: rec.food.cooking

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From: Little--Peach[at]webtv.net (Laura)
Date: Wed, 6 Aug 2003 16:40:40 -0500 (CDT)
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Hello all,
I came across a recipe that my grandmother had where she used mashed
potatoes and warm potato water in her home made yeast rolls. It calls
for a cup each. 
Anyway, I made them and they turned out soooo good. I have several
recipes that are almost the same but without the potatoes and potato
water.
My question is: Does anyone know what role the potatoes have in making
these rolls taste so good? Do they act with the yeast somehow to make
them lighter or fluffier or what?
Just curious !!!!!!

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From: DRB <drbrun0[at]nospam.com>
Date: Thu, 07 Aug 2003 01:14:32 GMT
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I have no clue what role the potatoes play, but how about sharing that
recipie <vbg>

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From: Bob Pastorio <pastorio[at]rica.net>
Date: Wed, 06 Aug 2003 21:59:58 -0400
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Laura wrote:
> My question is: Does anyone know what role the potatoes have in making
> these rolls taste so good? Do they act with the yeast somehow to make
> them lighter or fluffier or what?

The potatoes do a few things. They provide carbs for the yeast to feast 
on, so the rise is good. They retain moisture and help to make the crumb 
more tender. They replace some flour in conventional recipes, so less 
gluten, so less elastic dough, so lighter to the bite. The potato 
biscuit won't rise as high as a flour biscuit because there's less 
protein per unit of dough, but the moistness and lightness more than 
make up for that, IMO.

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From: BOB <can[at]spam.con>
Date: Wed, 6 Aug 2003 23:20:02 -0400
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Bob Pastorio typed:
> The potatoes do a few things. They provide carbs for the yeast to feast
> on, so the rise is good. They retain moisture and help to make the crumb
> more tender. They replace some flour in conventional recipes, so less
> gluten, so less elastic dough, so lighter to the bite. The potato
> biscuit won't rise as high as a flour biscuit because there's less
> protein per unit of dough, but the moistness and lightness more than
> make up for that, IMO.

We talkin' about biscuits or yeast rolls?
The SUBJECT and the OP were talkin' YEAST ROLLS.

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From: Coop1042[at]webtv.net (Laura)
Date: Thu, 7 Aug 2003 02:35:16 -0500 (CDT)
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Pastorio wrote:
> The potatoes do a few things. They provide carbs for the yeast to feast
> on, so the rise is good. They retain moisture and help to make the crumb
> more tender. They replace some flour in conventional recipes, so less
> gluten, so less elastic dough, so lighter to the bite. The potato
> biscuit won't rise as high as a flour biscuit because there's less
> protein per unit of dough, but the moistness and lightness more than
> make up for that, IMO.

Bob wrote:
> We talkin' about biscuits or yeast rolls? The SUBJECT and the OP were
> talkin' YEAST ROLLS. 

Yes, the subject was actually yeast rolls but I really appreciate the
info just the same.

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From: Bob Pastorio <pastorio[at]rica.net>
Date: Thu, 07 Aug 2003 15:18:55 -0400
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Laura wrote:
Right enough. That was the subject. In the middle of writing my note, I 
flashed on the potato biscuits I had just a week or so ago with all 
those characteristics. Senior moment. The info applies the same to the 
rolls as to the biscuits, though.

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From: rbasan7[at]hotmail.com (Roy Basan)
Date: 6 Aug 2003 19:35:57 -0700
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Laura wrote:
> My question is: Does anyone know what role the potatoes have in making
> these rolls taste so good? Do they act with the yeast somehow to make
> them lighter or fluffier or what?

Hello laura,
Potato products can improve baking quality for these reasons:
1.)The potato has lot of soluble solids such as nitrogenous matter,
fermentable sugars, as well as ruptured starch cells that can provide
substrate for cereal  enzymes as well as  nutrient for vigorous yeast
activity.This is available in potato water.
2.) The potato solids(in mashed potaotes) can provide improved
moisture retention that can equate in better sensory and keeping
quality of the baked product.
BTW,In the old times potato was part of the culture for airborne yeast
used in times before the advent of commercial yeast.

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From: Little--Peach[at]webtv.net (Laura)
Date: Wed, 6 Aug 2003 21:07:05 -0500 (CDT)
--------
DRB wrote:
> I have no clue what role the potatoes play, but how about sharing that
> recipie <vbg>

Okay here is the recipe but remember, my grandmother wrote  these
instructions a long time ago so they dont go into great detail.

Yeast Rolls

Mix together:
1 cup mashed potatoes
1 cup warm potato water
2/3 cup shortening
1/4 cup sugar

Add:
1 package yeast dissolved in lukewarm water,
1 1/2 teaspoons salt
2 beaten eggs

Add enough flour to make a firm dough. Work down good and put into large
greased bowl. Put wet cloth on top. Leave in ice box at least 2 hours
before making into rolls. Let rolls rise about 3 1/2 hours and bake at
400 F. until done.

Sorry about the instructions not being very clear. I dont remember how
much flour I used either to get the "firm dough". I think maybe around 6
or 7 cups. I dont ever remember my grandmother using a recipe for
anything she cooked so evidently she wrote this down for a family member
stating exactly how she made them.

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From: DRB <drbrun0[at]nospam.com>
Date: Thu, 07 Aug 2003 02:51:26 GMT
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Laura wrote:
> Okay here is the recipe but remember, my grandmother wrote  these
> instructions a long time ago so they dont go into great detail.

Thanks for the recipie!  And plenty of instructions to get them made :)


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