Saturday, November 21, 2009
Moravian Lovefeast Buns
Quite an impressive name for a dinner roll. Well, this absolutely amazing roll has its origins in a very unique religious gathering that I only know anything about because they make dang good buns. Where my darling Mother first got this recipe I do not know, but they have become an absolutely essential part of our holiday meals. In fact, despite all the wonderful things we make and bake for the holidays, these rolls are the one thing that I can't serve Thanksgiving OR Christmas dinner without and the thing that often receives the most sighs of delight. I'm sure we are not alone in finding a little piece of heaven in a truly perfect dinner roll. These buns are made with a fortified dough which includes potato, butter, eggs and a good bit of sugar. The resulting bun is slightly sweet, buttery and the texture, oh my goodness the texture! Fluffy and light but with a tight enough crumb to be just a little bit chewy. I need to tell you that these ARE your holiday dinner rolls. Please trust me. They are. Look no further.
MORAVIAN LOVEFEAST BUNS
adapted from the kitchen of my mother, Mrs. Mary Brown
Makes 12-15 rolls
4 1/4 cups flour
3/4 cup sugar
2 tsp fine sea salt
2 pkg. active dry yeast or 4.5 teaspoons
1/2 cup butter
3/4 cup water
3/4 cup boiled, riced or mashed potatoes, cooled
Maldon sea salt
Melted butter, to brush tops
NOTE: Start this dough the day before you plan to use it.
In the bowl of a stand mixer fitted with the dough hook attachment, mix together flour, sugar, salt and yeast.
Belt the butter and add water to it. Add riced/mashed potatoes and cool to lukewarm, when whisk in eggs. With the mixer on low, gradually mix wet ingredients into dry. Mix on medium low for 3-4 minutes. Dough should be quite sticky and will stick to sides but should also stay mostly on paddle. Remove dough to a lightly oiled bowl and let rise until double, about 1.5 hours and then punch down. Refrigerate overnight, tightly covered with plastic wrap or in a large airtight container.
Remove roll dough from fridge just before you are going to form the rolls to rise, or at least 3 hours before you want to serve them. Butter a 9 x 13 casserole. Form rolls slightly bigger than golf balls and place in pan, giving space for them to rise. 3 across and 5 down for a total of 15. Cover with plastic wrap and allow to rise until more than double in size in a warm place for 2 hours. They can also be made individually in muffin tins, be sure to spray thoroughly with non-stick spray.
Brush tops with melted butter and sprinkle with Maldon salt. Bake in the lower half of preheated oven at 375 degrees for 20-22 minutes. Remove when deep golden brown.