Half butter half shortening in overnight potato rolls?
I am making overnight potato rolls and have always used 2/3 cup of shortening. I was thinking that half butter half shortening might make my rolls even better. Will this idea help or hinder a yeast dough potato roll?
Best Answer
That should be fine. Potato and butter is a pretty solid flavor pairing! :) Know that butter contains some water (~15%) so you may want to adjust your liquid ingredients accordingly. That amount of butter contains about a teaspoon of water, so not enough to really worry about, but be aware. Use unsalted room temperature butter, and come back and tell us how it went!
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Why did my rolls turn out like biscuits?
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten\u2014the more you mix and move the dough, the more gluten you get.Why did my yeast rolls not rise?
The liquid was too hot, or not hot enough. It will usually tell you to use \u201cwarm\u201d water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.Why are they called potato rolls?
A potato roll is a Pennsylvania Dutch tradition that replaces a portion of wheat flour with potato flour, which gives it a soft and sweeter taste and texture than normal white rolls.EASY Potato Dinner Rolls
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