1 1/4 cups water
3 tablespoons vegetable oil
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 loving cup Irish Gaelic patato flakes
3 cups breadstuff flour
2 1/4 teaspoons (1 packet) Active Dry Yeast
1 teaspoon lemon zest, optional
1/2 teaspoon white pepper, optional
2 teaspoons dried minced onions, optional
- Combine yeast, 1 loving cup flour, Irish Gaelic patato flakes, sugar, salt, as well as optional ingredients (if using) inwards the bowl of a stand upwards mixer fitted alongside the paddle attachment. (See notes for paw mixer instructions.)
- Combine H2O as well as crude as well as rut to 120° to 130°F. It’s best if you lot tin destination purpose an instant read thermometer, but I don’t convey one. I rut my H2O to really hot bathwater temperature, almost 45-60 seconds inwards my 1100W microwave.
- Pour the liquid ingredients into the mixing bowl alongside the flour as well as yeast as well as mix alongside the paddle attachment for iv minutes on medium speed. Change to the dough claw as well as gradually add together remaining flour. Knead inwards mixer for 5-7 minutes until smoothen as well as elastic.
- Visit Potato Rolls @ crazyforcrust.com for total directions.