Recipe, Chef Donald Link, Potato Rolls, Side Dish, Bread, Rolls, Baking, Chef, Cochon, Cochon Butcher, Herbstaint, New Orleans, LA, Louisiana, Where to eat, what to cook, how to bake, Thanksgiving Recipes
WHAT
Recipe for Potato Rolls from chef Donald Link.
Who
Chef/Owner of Cochon, Cochon Butcher, and Herbsaint in New Orleans.
Why
Chef Link cooks authentic, real-deal Cajun food. Named 2007 Best Chef: South by the James Beard Foundation.
Recipe - Potato Rolls
Potato Rolls
Courtesy of chef Donald Link of Herbsaint, Cochon, Cochon Butcher
Ingredients
Starter
- 2 medium potatoes
- 5 cups water
- 3 tablespoons cane syrup
- 1 package (1/4 oz) active dry yeast
- 6 tablespoons All Purpose flour
Dough
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 7 cups All Purpose flour
- 1 tablespoons kosher salt
- 5 tablespoons lard melted, and cooled
- 4 tablespoons unsalted butter, melted and cooled
Directions
Starter:
1. Wash potatoes; boil them covered with water until they are very soft and almost mushy.
2. Remove potatoes from water, reserving the cooking water, and allow them to cool slightly before peeling.
3. Rub the peeled potatoes through a fine mesh sieve, or rice them.
4. Measure out 1 cup riced potatoes into large mixing bowl.
5. Whisk 1 cup of reserved cooking water into the mashed potatoes until smooth.
6. Let cool to tepid before stirring in the cane syrup, yeast and flour.
7. Cover bowl loosely and set in a cool area to develop for 4 hours or over night.
8. When starter is ready, it will be light and foamy with an aromatic yeasty smell.
Dough:
1. Add the buttermilk, eggs and 2 cups of flour to the starter, stir until well blended
2. Add salt, 2 tablespoons of the melted lard, 1 tablespoon of the melted butter, and 2 or more cups of flour.
3. Stir to a smooth batter.
4. Add the rest of the flour 1 cup at a time until a smooth, soft dough is formed.
5. Knead for 5 minutes.
6. When the dough is properly mixed add to a large mixing bowl that’s been greased with some of the melted lard.
7. Cover and proof in a warm place until it doubles in size about 1 ½ hours.
8. After proofing punch dough down gently and proof again.
Rolling and Panning:
1. Mix together the remaining lard and butter and lightly grease baking pans.
2. Roll the dough into golf ball size place in pan just touching.
3. Lightly cover with plastic wrap and allow to proof until doubled in size.
4. Bake at 375°F until golden and hollow sounding when tapped about 25 minutes.
5. Brush the remaining lard/butter mixture over the rolls as soon as they come out of the oven.
November 9, 2010
COCHON, COCHON BUTCHER, HERBSAINT - NEW ORLEANS, LA
Chef Donald Link
Cookbook
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana.
Recommended By
Chefs John Besh and Edgar Chase IV
Recommendations
Donald Link’s recommendations on where to eat in New Orleans, Louisiana, New York, and San Francisco.
Warehouse District
Cajun
930 Tchoupitoulas Street
New Orleans, LA 70130 (view map)
T: 504.588.2123 (make a reservation)
Website:
Hours:
Mon - Fri: 11am - 10pm
Sat: 5:30pm - 10pm
Sun: closed
Warehouse District
Cajun Salumeria
930 Tchoupitoulas Street
New Orleans, LA 70130 (view map)
T: 504.588.PORK
Website:
Hours:
Mon - Thu: 10am - 10pm
Fri - Sat: 10am - 11pm
Sun: 10am - 5 pm
Warehouse District
French American Bistro
701 Saint Charles Avenue
New Orleans, LA 70130 (view map)
T: 504.524.4114 (make a reservation)
Website:
Hours:
Mon - Fri: 11:30 am - 10pm
Sat: 5:30pm – 10pm
Sun: closed
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