St. Patrick’s Day dinner is one of my favorite meals of the year. I love corned beef and cabbage and have many wonderful memories of my grandmother and mother preparing it for the special day. They weren’t fancy cooks: dinner was corned beef, cabbage, carrots and boiled potatoes drizzled with melted butter and vinegar. When I had a kitchen of my own I added special things like creamy horseradish sauce, a bowl of homemade applesauce and freshly baked potato rolls. The little cilantro leaves make a passable shamrock don’t you think?
If you have never made your own potato rolls I guarantee you will love this recipe. It’s easy to put together and makes the most incredibly light, pillowy puffs of bread you have ever tasted. They are just as delicious the second day so if you are pressed for time make them ahead. I’m sure they freeze well too, but there never are enough left to prove this theory. Make smaller rolls (about 3grams) and use them as slider rolls…just plain yummy. With a slathering of butter and jam they are practically sinful. Give me one of these over a cookie any day of the week.
I will post my official St. Patrick’s Day dinner menu on March 12th at CUISINE KATHLEEN’S 6th annual St. Patrick’s Day Blog Crawl. If you are looking for great ideas for your celebration you will find them on Kathleen’s blog. Mark your calendar and be sure to come by for a visit.
This delicious recipe can be found at THE BOASTFUL BAKER.
- 1 cup mashed potatoes
- 1 packet dry yeast (2-1/4 teaspoon)
- ½ cup warm water
- ⅔ cup unsalted butter
- ⅓ cup sugar
- 2 tablespoons honey
- 1 teaspoon salt
- 2 eggs
- 1 cup scalded milk, cooled to lukewarm
- 5 to 6 cups flour
- Melted butter to brush on the hot rolls
- Dissolve yeast in lukewarm water. Set aside for 5 minutes. It should be bubbly.
- In the bowl of a stand mixer with the paddle attachment, mix together mashed potatoes, butter, eggs. sugar, honey and salt. Mix on medium speed for about 2 minutes.
- Add yeast mixture to lukewarm milk, Stir to combine.
- Add the yeast and milk mixture to the potato mixture. Mix on low speed until blended.
- Gradually add flour (one cup at a time) until a soft dough forms.
- Switch to the dough hook attachment on the stand mixer and knead for about 5 minutes on low speed.
- Place dough in lightly oiled bowl. Place in a slightly warm place, cover it, and let the dough double in bulk.
- Punch down dough and shape into rolls. Place rolls about 2 inches apart on parchment lined baking sheet or in 8-9 inch round pans. I used 3 8-inch cake pans. Let rolls rise again until about ⅓ larger. The recipe makes 21 5g rolls.
- Bake in a preheated oven at 400-degrees for approximately 12-13 minutes. Remove from oven and brush with melted butter if desired. This makes a nice soft crust.