Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
You're reading one of recipes available free. Full library with Gastronome.
Place potato cubes in saucepan; cover with cold water. Bring to a boil; reduce heat and simmer 5 minutes, or until tender. Drain; mash potato. Meanwhile, place warm milk in small bowl; sprinkle yeast on top and whisk to combine. Set aside for 10 minutes. Beat potato, beer, butter and salt in bowl with electric mixer until smooth. Add milk-yeast mixture; blend until smooth. Add 2 cups flour, and stir with sturdy wooden spoon until smooth. Gradually add remaining flour, and blend just until soft dough forms. Place dough on lightly floured surface; knead about 10 minutes, until smooth and elastic. Dough will be very soft; if it becomes sticky, knead in extra flour a little at a time. Coat inside of large bowl with vegetable oil. Place dough in bowl, cover with clean kitchen towel and let rise in warm place until doubled in size, about 1 to 2 hours. Butter two baking sheets. Punch down dough. On lightly floured surface, cut dough in half, then in half again. Continue dividing dough to make 24 pieces. Roll out each piece until smooth and rounded. Preheat oven to 400F. Place rolls on baking sheets, 2 inches apart. Cover; let rise in warm place 20 minutes. Bake 30 to 35 minutes, until golden.