Item Information
Title
Chez Montier's Aunt Prudence's Potato Rolls Recipe
Subject
Prudence Curry
Description
A nephew, Juan Montier III, who today makes his living as a restauranteur recalled a particularly difficult time during his boyhood when Prudence Curry stepped in to keep him on the straight and narrow. Curry, then retired after a lengthy career in San Antonio Public Library, had time to spend helping his parents to guide him. The pair would spend hours together in the kitchen with Curry teaching him the art of pastry-making which she perhaps perfected during an earlier career as a domestic science instructor at Prairie View A&M. Many recipes were shared, but the one that Montier was willing to divulge was his Aunt Prudence's Potato Rolls, a family favorite, which he serves today at Chez Montier in Decatur, Georgia.
Creator
Juan Montier III
Date
2020
Rights
Courtesy D.L. Grant. This item is under a Attribution-NonCommercial-NoDerivatives 4.0 International Creative Commmons license (CC BY-NC-ND 4.0)
Format
pdf
Language
English
Type
Text
Identifier
https://exhibits.lib.unc.edu/items/show/6627
Coverage
San Antonio, TX
Text
Chez Montier’s – Aunt Prudence’s Potato Roll
Ingredients - Dough
2 cups russet potatoes, roasted in the skin and pressed through a ricer
1½ cup unbleached all-purpose flour, sifted
1½ cup whole wheat flour, sifted
1 cup bleached cake flour, sifted
4½ cups unbleached bread flour, sifted
1 cup of unsalted butter, melted
3 packages of yeast, fast rising
1½ cups sugar
4 teaspoons kosher salt
2 large whole eggs, beaten
2 large egg yolks, beaten
1½ cups evaporated milk
¼ cup of whole milk, to bloom the yeast
1 cup vegetable oil (for shaping the rolls)
Ingredients - Glaze
½ cup evaporated milk
2 tablespoons honey
3 tablespoons sugar
1 pinch of salt
Directions
To prepare the yeast, scald ¼ cup of milk by bringing it almost to a boil. Once a skin has formed on top of the milk, sprinkle 1 teaspoon of sugar and all of the yeast over the top. Stir to combine. Set it in a warm place to bloom and become frothy.
In a large bowl, combine sugar, eggs, and kosher salt. Beat the mixture until
smooth and light in color.
Add the mashed potatoes, the melted butter, and the remaining milk-sugar liquid and blend till smooth.
Add the bloomed yeast and thoroughly combine.
Sift most of the flours together into a large bowl, reserve ½ cup of the all-purpose flour to use as you knead the dough. Add the sifted flour to the potato mixture one cup at a time. Mix until the dough pulls away from the sides of the bowl. Continue to mix until all of the flour is combined. Turn the dough onto a floured board and knead for until the dough is supple, approximately 10 minutes. Add all-purpose flour, as required, if the dough is tacky.
Return the dough to the bowl and cover with plastic wrap. Place in a warm dry place and let rise until doubled in size, approximately 60 minutes.
Combine all of the glaze ingredients in a small bowl and set aside.
Once the dough has doubled, punch down the dough with your fist. Turn the dough onto a floured board and knead for 10 minutes. Add flour as required if tacky.
Return to the bowl and cover with plastic wrap. Place in a warm dry place and let rise until the dough has doubled in size, approximately 60 minutes. Do not skip this second rise, this is where the complex flavors are built!
To form the rolls, pour half of oil in a saucer to oil your hands. Take a handful of dough and form the rolls by squeezing the dough through your thumb and first finger to create a smooth ball approximately 1½ “ in diameter. Pinch your two fingers together to separate the ball now “roll”.
Place the rolls in one of three 8” greased cake pans cover and set aside. (At this point the formed rolls can be frozen). Allow the rolls to rise and double in size approximately 60 minutes.
Bake at 350 for 20-25 minutes or until golden brown. Generously brush with the glaze immediately upon taking out of the oven.
*Note: When ready to bake the frozen rolls, thaw, let rise and then bake.
Should yield 3 dozen rolls.
Ingredients - Dough
2 cups russet potatoes, roasted in the skin and pressed through a ricer
1½ cup unbleached all-purpose flour, sifted
1½ cup whole wheat flour, sifted
1 cup bleached cake flour, sifted
4½ cups unbleached bread flour, sifted
1 cup of unsalted butter, melted
3 packages of yeast, fast rising
1½ cups sugar
4 teaspoons kosher salt
2 large whole eggs, beaten
2 large egg yolks, beaten
1½ cups evaporated milk
¼ cup of whole milk, to bloom the yeast
1 cup vegetable oil (for shaping the rolls)
Ingredients - Glaze
½ cup evaporated milk
2 tablespoons honey
3 tablespoons sugar
1 pinch of salt
Directions
To prepare the yeast, scald ¼ cup of milk by bringing it almost to a boil. Once a skin has formed on top of the milk, sprinkle 1 teaspoon of sugar and all of the yeast over the top. Stir to combine. Set it in a warm place to bloom and become frothy.
In a large bowl, combine sugar, eggs, and kosher salt. Beat the mixture until
smooth and light in color.
Add the mashed potatoes, the melted butter, and the remaining milk-sugar liquid and blend till smooth.
Add the bloomed yeast and thoroughly combine.
Sift most of the flours together into a large bowl, reserve ½ cup of the all-purpose flour to use as you knead the dough. Add the sifted flour to the potato mixture one cup at a time. Mix until the dough pulls away from the sides of the bowl. Continue to mix until all of the flour is combined. Turn the dough onto a floured board and knead for until the dough is supple, approximately 10 minutes. Add all-purpose flour, as required, if the dough is tacky.
Return the dough to the bowl and cover with plastic wrap. Place in a warm dry place and let rise until doubled in size, approximately 60 minutes.
Combine all of the glaze ingredients in a small bowl and set aside.
Once the dough has doubled, punch down the dough with your fist. Turn the dough onto a floured board and knead for 10 minutes. Add flour as required if tacky.
Return to the bowl and cover with plastic wrap. Place in a warm dry place and let rise until the dough has doubled in size, approximately 60 minutes. Do not skip this second rise, this is where the complex flavors are built!
To form the rolls, pour half of oil in a saucer to oil your hands. Take a handful of dough and form the rolls by squeezing the dough through your thumb and first finger to create a smooth ball approximately 1½ “ in diameter. Pinch your two fingers together to separate the ball now “roll”.
Place the rolls in one of three 8” greased cake pans cover and set aside. (At this point the formed rolls can be frozen). Allow the rolls to rise and double in size approximately 60 minutes.
Bake at 350 for 20-25 minutes or until golden brown. Generously brush with the glaze immediately upon taking out of the oven.
*Note: When ready to bake the frozen rolls, thaw, let rise and then bake.
Should yield 3 dozen rolls.