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Two large shiny fluffy rolls in a baketWe serve these rolls with breakfast, but they would be fine as a dinner roll.  You can adjust the size of the roll by the quantity that you make–the original recipe made 6 rolls, but the size that your are used to seeing at Grape Arbor, is one half that size.  They are a little on the sweet side, as you can tell by the amount of sugar in the recipe, but certainly not a  “sweet roll”.

We use potato flour here at the inn, but it may be easier for you to use potato flakes (aka instant potatoes).  Give them time to rise, to ensure the light fluffy texture that makes them so good!

Where does the Moravian name come from?   According to the original recipe, these rolls were made by members of the Moravian religious sect, which is centered in the Eastern part of Pennsylvania.  They were made for “Love” feasts, which would be Easter or Christmas.

 

Prep Time: 2 Hours
Cook Time: 20 Minutes
Total Time: 2 Hours and 20 Minutes
Servings: 12

Ingredients:

  • 4C all purpose flour
  • 1 1/4 tsp salt
  • 1/3 C dried potato flakes OR 1/4 C potato flour
  • 2 1/2 tsp instant yeast (or 1 packet)
  • 1/2 C granulated sugar
  • 1 large egg
  • 2 T (1 oz) butter
  • 1 1/4C water
  • Heavy Cream or melted butter, to brush on top

Instructions:

  1. In a bowl either by hand or with the dough hook of an electric mixer, mix and knead all of the dough ingredients until you have a smooth, although somewhat sticky dough.

  2. Place the dough in a lightly greased bowl, and allow to rise for about 90 minutes. It should become quite puffy, though it may not double in bulk.

  3. Divide the dough into 12 pieces (each will be about the size of a golf ball). Place the buns on a baking sheet, cover with greased plastic wrap, and allow to rise for 1 hour. They will become noticeably puffy.

  4. Bake the buns in a preheated 375 degree oven for 15 - 20 minutes, or until golden brown. Remove from oven and brush immediately with heavy cream or melted butter.

Recipe Cuisine: American

Recipe By: Adapted from King Arthur - December 6, 2019

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