how to roll out lefse

Check at 5 minute intervals because cooking time will vary depending on type, size and quantity of potatoes being cooked. To make smaller pieces, butter on one side as shown and do not fold in half. Scrape with dull knife; then rub flour onto spot. Cover the lefse with another towel and then continue to fry the remaining lefse dough in the same manner. No.Theflouradded starts to break down A smooth rolling pin can also be used if that is what you have available. Blowing with. Use a high quality potato ricer, preferable one with adjustable hole sizes. This will help prevent overcooked dry lefse. Remove and discard peel. Roll them into balls, put them on a plate and store in the fridge. Use only enough flour during rolling to prevent sticking. Peel the potatoes and cut in half. Having two people work together can make the lefse process faster, easier, and more predictable. When finished rolling out the lefse, scrape off excess flour from the pastry cloth and then fold the cloth and store in a plastic bag until ready to use again. A well seasoned pastry cloth will aid in the rolling process. Repeat this process in the same manner for the second batch. Too much flour can cause the lefse to be tough, dry, and crack around the edges when frying. If any dough sticks onto the pastry cloth, immediately scrape it off as completely as possible, and rub flour into the spot. If ricer comes with adjustable grates, mash potatoes once with the larger holes, then mash the entire batch a second time with the smaller holes. Place balls on a cookie sheet; cover with a towel. Lefse is a Scandinavian flatbread made with potatoes. Select Pressure cooking, regular. Dust the rolling pin with a little more flour if dough starts to stick. Add cold water, 2" - 3" over potatoes, and bring to boil. The bevel should face up when sliding the stick under the lefse. Melted butter is much faster when preparing many pieces of lefse. Stacking in a Tupperware®-like container helps retain moisture. Lefse Equipment | Lefse Recipes | Lefse Storage | Lefse Tips. At first you might think you are undercooking it. Remove when brown spots just start to appear on second side (less time than the first side). Copyright © 2007 - 2020 by Prepare your potato lefse in style with one of our Granrud’s Lefse Aprons. Add to cart. So many of you have requested a video on how to roll out lefse and here it is! It depends on type of potatoes used, moisture of potatoes, and brand of flour used. Lefse falls apart when transferred to griddle. Ingredients: 4 (cream .. sugar ...) 75. It also provides the traditional markings on the lefse. Cook until browned as desired. Take care not to keep pressing down as the pin reaches the edge of the dough. I've been making lefse for years, but I'm only going off what I learned from my grandparents as a teen when we used to make it every Thanksgiving. Use a thin spatula, preferably a lefse stick when cooking on the griddle or pan. After adding flour, placing the divided dough in gallon-size ziplock bags for refrigeration is convenient if it will not be rolled immediately. Why Is My Lefse Rubbery? Start rolling from the center out, rotating around the disc with each stroke. Then gently remove the potatoe pieces and start ricing them while they are still warm. Roll one ball at a time on a thin pastry cloth & fry on a hot lefse grill (about 450°) 2 to 4 minutes on each side. Rub the flour in thoroughly to your pastry cloth. Keep cloth generously floured; repeat before each roll. Quantity of flour added to the dough varies greatly from batch to batch, and person to person. That being said, many people use instant or buds because it is more convenient, and can taste pretty good with the right recipe. Roll out the Lefse Daughters of Norway Norway Day 2013 Minneapolis. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe. How to Roll a Lefse Pattie. It is enjoyed in many ways. We do not promote the use of instant potatoes or potato buds for making lefse. If it keeps sticking in that spot, switch to a clean cloth. Rub the rolling pin with flour to help prevent the dough from sticking while rolling. When purchasing a lefse turning stick, keep in mind that the wider sticks make handling the lefse easier when transporting and flipping. If you do not have a pastry cloth, a well floured surface will also work. If needed, use a lefse stick to flip dough over and reflour one or more times during the rolling process. For more cooking other than lefse, the scales tip towards the non-stick coated model. Time to transfer to the griddle. Watch Queue Queue. If kept in ziplock freezer bags, they can be kept in freezer for 6 months or longer. Add the sifted flour, and mix just long enough to incorporate it. Place a large wooden cutting board or some other type of heatproof material under the grill to protect the countertop. Note: you will need a potato ricer to prepare this recipe. A square-cut knobbed lefse rolling pin (such as. The flour mixes into the dough much easier when using the Bosch Kitchen Machine. While potatoes are still warm, use a potato ricer to mash them completely. Lefse is not quite a crepe and it is not quite a tortilla. Bring to a boil reduce heat to low, cover, and simmer for 15 to 30 minutes until tender. 2 large pots for boiling potatoes (or Instant Pot), 2 Lefse sticks (one for the roller person, one for the cooking person). Dust dough ball lightly with flour; place on a well-floured surface. The equipment needed for making lefse is shown below. If using a grooved rolling pin, make sure dough does not get stuck in the grooves. Put dough pieces on a cookie sheet, and cover with plastic wrap or wax paper. ", Terms of Use | Privacy Policy | Advertise | Licensing. When rolled thin enough, you should be able to just barely see the lefse stick through the dough. When you are ready to “roll” with making the lefse, add 1 1/4 to 1 1/2 cups of flour to the potato mixture. This will help to keep it from breaking at the seam, and help the butter spread evenly. Dough ball not flattened into a puck by hand. High-starch, low-moisture potatoes are preferred. Continue to work the mixture by hand until it is mixed thoroughly and has a smooth, even texture. Add the 1 tablespoon of sugar and 1/2 tablespoon of remaining salt. Either tool can be used to prepare the potatoes. Each half of lefse can then be folded in half again and served as a flat piece. Trading tasks can prevent weary hands, arms, and back. Roll into ¼ Cup sized balls. Stored the lefse in the refrigerator for approximately a week. Mix 4 1/2 c. of potato buds in a mixing bowl with 1 tablespoon of sugar, and 1 tablespoon of salt. Meticulously clean up all sticky dough on pastry cloth or pin before continuing. If you do not have access to a lefse turning stick, a utensil such as a pancake turner could be used but it will be more difficult to handle and turn the thin lefse without tearing the dough when using this type of tool. Flip before any brown spots appear, or as soon as they first appear. Once the flour is worked into the surface you can begin rolling a piece out. Brush flour off griddle with a dry cloth or waxed paper. Place in large pot. Add 1 1/2 cups of flour to the potato mixture by hand. ", "Excellent demo. This will ensure they all cook at the same rate. When mashed by hand, often small pieces of potato are left, leaving unmixed potato spots when the dough is rolled thin. Temperature may need to be adjusted after the first lefse is cooked. Brush excess flour off the rolling pin before beginning to roll out the lefse. The Lefse may even crumble if they are overcooked. Be sure the aluminum foil is wrapped tightly around the lefse on all sides. takes out every lump. Starting with a good recipe is essential to success. Note: Be careful not to over use the flour when rolling the dough out. If the lefse tears when you start to pick it up, gather it into a lump and roll it out again. Keep dough refrigerated until ready to roll out. Is it possible to make the lefse patties a day or two ahead and keep in the refrigerator until cooking? Gently roll the puck from center of dough outwards. Potatoes may also be peeled, cubed, and cooked until fork-tender. Either use rolling pin, or lift the rolled dough with a lefse stick, tap it gently to shake off excess flour, and gently lay it out on the heated ungreased griddle. Put dough on lightly floured surface and divide into 3 portions. Repeat with the second half of the potatoes. Ball size should be somewhat larger than a golf ball. We still make it every holiday season, and this is the best recipe ever. Upon removal from griddle, fold lefse into quarters. Adjust time to 20 minutes. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. This will soften the lefse and then the dish towel can be removed. Use care to make sure too much flour isn't added. If using a cover on the rolling pin, be sure that is well seasoned with flour also. A quick video showing how to roll out a lefse pattie. There is special lefse equipment that will assist in the lefse making process but this equipment is not an absolute requirement. Butter as shown above and then before folding in half, sprinkle one half with sugar. Use the rolling pin to work this flour into the surface and to coat the rolling pin. Apron - Roll Out The Lefse quantity. A potato masher may be used instead of a potato ricer, but is more labor intensive. Use the lefse turning stick again and pick up through the middle. This detailed information was great help. Paul rolled the dough into a 12-inch circle before moving it to the griddle to cook. Change direction slightly with each roll, so dough spreads evenly into a round shape. Add 1 tablespoon of salt. Place steamer basket with potatoes into pot. As you get a piece of lefse done, place it on top of the last piece and cover again with the dry towel. It will make it easier to handle. The paper towels will absorb any moisture that forms and help keep the lefse from becoming soggy. No need to keep the lid on during the cooking process. My grandma didn’t pull any punches when teaching me how to roll and cook lefse, and I attempt the same. Cook only at a low boil so potatoes don't fall apart. A grooved rolling pin works well for rolling the dough out nice and thin. This is the "show side", with the traditional lefse appearance. Also, working with half the batch at a time makes mashing and mixing the dough easier. It is traditionally served during Thanksgiving and Christmas but can be enjoyed anytime of the year. This video is unavailable. I have this bookmarked for next year. Prepare the work surface by sprinkling with flour. The lefse griddle is a somewhat pricey countertop appliance that is ideal for those of you wanting to make traditional giant lefse. Do not wash after each use. Maine, Eastern Russet, Finnish, and Yukon Gold -- considered "all-purpose" potatoes; medium starch and moisture; makes an easily-worked dough and slightly softer lefse than those made with reds or new whites. Large amount of water squeezes out when ricing the potatoes. Get the kids involved. Sugar can be better applied by using a sugar shaker. Use real heavy or whipping cream; do not use whole milk. Select potatoes that are all about the same size. Cook the lefse on a griddle … You can brush them off with your fingers or a pastry brush also works well. She was quick to tell me me when I rolled them too thick or my edges were too lumpy, and I instinctively reached out to check thickness as the kids walk by on their way to the griddle. Take one section of dough and flatten into a small disc. Remove any dough stuck to it. The paper towels will help absorb any moisture that forms as the lefse thaws. Continue to roll out the dough until it is very thin and an even thickness. Cut the folded piece of lefse in half as shown above. Some even spread peanut butter or jelly on it. When thawing frozen lefse, remove from the freezer and place it in a sealable plastic bag if it is not already in one. Following these small details can make a big difference in your lefse-making process! Idaho Baker -- a russet that has the highest starch and lowest moisture. Or, it can be rolled up as shown above. Overworking the dough will make the lefse tough. Traditionally it is buttered, sprinkled with sugar, and then rolled up and eaten as a sweet treat, or it is just spread with butter and rolled up to be eaten in accompaniment with some type of savory food, such as meat and vegetables. Remove one batch and place in a mixing bowl. If you do not have a lefse grill, an electric frying pan that can heat up to 450°F can also be used but it will be harder to turn the lefse when frying because of the sides on the pan and you will be restricted to what size you can make the lefse. I noticed this site has many 'how to' articles, can't wait to dive deaper. Cut log-shaped dough into pieces and roll into balls. Stack and store them in a way that keeps moisture in while they cool. The long metal spike on the thermostat is the temperature sensor. Once the potatoes are cooked, they need to be riced or mashed. It is also enjoyed with brown sugar or cinnamon sprinkled on it. Then comes the fun part — roll out the lefse. After 20 minutes cooking time, do a manual pressure release by turning the vent to Venting. Cold dough is much easier to work with. The lefse can be stored in the freezer for up to 6 months. The potato ricer forces the potatoes through small holes in the ricer, which is a good way to eliminate any lumps in the potatoes. Alternating the folded edges will allow a little air circulation to help prevent moisture build up. Mix the above ingredients in two batches. If the dough does stick to the rolling pin, remove it immediately to prevent further problems with dough sticking. Stack 6 pieces for each package. Try to cut the pieces so they are as consistent in size as possible so that they will cook evenly. Once the water, half & half, and butter are boiling, remove from the heat and add the dry ingredients. Otherwise there will be more sticking in this spot. Spread butter on one side of the lefse. Thoroughly drain the potatoes in a colander. Set grill at 400°F. If the lefse falls apart when you transfer it to the griddle, it may be a sign that the dough is too moist (overcooked potatoes, too much cream, not enough flour), it has been rolled too thin, or it is sticking to the rolling surface. A round pastry board and cloth set (such as. 5 1/2 to 6 pounds will be better, as this allows for skin peeling and dark spot removal. Mix only long enough to incorporate flour. We desire to stay true to our roots, and not start making "lephse" (fake lefse). Three rounds that had been frozen and thawed and then rolled. Keeping moisture in while it cools will keep the lefse tender. The non-stick surface may make it more difficult to handle the lefse because the lefse will have a tendency to slip around more, making it hard to get under it properly when trying to turn it. Place 1 cup water into pot of Instant Pot. At first you might think you are undercooking it. Cut the flat piece of lefse through the middle and then cut through the middle again in the opposite direction to for 4 quarters. If a large amount of water squeezes out during ricing, the potatoes might be overcooked. Provided below is information on the type of equipment to use and two different types of recipes, one using real potatoes and one using instant potatoes. ... Chill and roll. There are many different recipes for lefse but they all have the basic ingredients of potatoes, butter, cream or milk, and flour. Carefully slip the lefse stick under the dough, right down the center. After rolling a few pieces out, you will begin to master the technique. Try cutting back on how much flour you add to the next batch. Gently lift the rolled out lefse and place half on the preheated grill and quickly unfold the remaining half onto the grill to get it to fry evenly. When both batches are done, place them in a rectangle cake pan or roasting pan and pat down evenly. Thanks for taking the time to make this demo, and including so many of the details often forgotten or never learned. Let them cool just enough to handle. The wider, thinner sticks work better than the narrower thicker sticks. All Rights Reserved. ! You will need to lightly rub in a bit of flour onto your pastry board between each sheet, paying special attention to the center as it tends to build up the most moisture and could cause sticking. Set aside while heating the water, butter, and Half & Half. Form dough into a log; cut into 2 x 2 inch squares; roll sectioned pieces into balls. The paper towel will protect the potatoes from moisture by absorbing condensation that may form when they are refrigerated. Score into 12 even sections. Sprinkle working surface generously with sifted flour before each lefse piece. Or if the control has been exposed to too much flour, water or the like it can malfunction as well. After the potatoes have been refrigerated overnight, remove them from the refrigerator and divide the dough into 3 even batches. Ideally, you should never wad up and re-roll your lefse, although that's probably not a realistic expectation if you've never made lefse. Read the Rolling out Lefse discussion from the Chowhound Home Cooking food community. These ingredients can also be placed in a microwave safe bowl and brought to a boil in the microwave. Using a well-floured lefse rolling pin, roll out dough ball into a circle about 8 inches in diameter (dough will be very thin). By teaching them, they will continue this wonderful Norwegian tradition with their families! Don't do this too many times, though, or your lefse will end up tough and dry. I tried to learn too but it was much harder than I expected. The griddle should have a temperature of 200°C (400°F). This is a very long thin stick that can be found ranging from 3/4 inch to 1 1/2 inches wide. NOTE: To reduce recipe use 1/2 cup flour for … Roll the lefse up and serve. A common mistake is to leave the lefse on the griddle too long. Gently roll it out almost paper thin. Don’t think I will roll rounds part way and freeze again, but I will experiment next with freezing dough balls so I can unthaw them and roll fresh lefse in short order. Keep working surface floured. Transfer rolled lefse to griddle. If they are cut too small the will be too moist when cooked. If not ready to serve, see below for Lefse Storage. Roll out similar to rolling out pie crust. Cut log-shaped dough into pieces and roll into balls. An electric mixer can also be used to mash the potatoes. Refrigerate until ready to cook. OLD STYLE POTATO LEFSE. Remove it when brown spots appear on the second side. Use a soft dry cloth, folded into several layers to protect from the heat. A little side note-This past year I also made a gluten free lefse and it actually turned out … Continue the lefse making process in the same manner as instructed above for lefse made with real potatoes, starting with mixing in the flour. Boiling them slowly helps avoid cracking the skin, and holds starch in. Place the potatoes in the refrigerator overnight or for at least 10 to 12 hours. Fold the lefse in half by folding the side with only butter over the sugared half. There are basic kitchen tools that can also be used. The tip here…lift up at the edge of dough before rolling back. This is a flat, round grill design especially for frying lefse. Brush flour out of grooves with a dish brush. If the lefse is dry around the outer edges when frying and cracks easily, there may be too much flour mixed in the potatoes. Once the lefse has been refrigerated and cooled completely, the paper towels could be removed. Prep your pastry board by spreading out about 1/4 cup of flour into a circle just a bit bigger than the sheet of lefse you intend to roll. Some recipes will be easier to work with than others but it basically takes practice to make good lefse. Carefully slide the lefse stick under the center of the rolled out dough. About this time, you can start preheating your lefse grill to 500F. Rice potatoes twice, using smaller setting the second time. Peel 5.5 to 6 pounds potatoes. Dough sticking to mat or pin when rolling. When done rolling, the lefse should be fairly round in shape. Check doneness often because it does not take long for it to fry on each side. Flour the rolling pin. Divide dough into smaller portions. Reflour before each new lefse rolling. Consider the second side the "show side" that has the iconic brown spots. Another towel and then the dish towel can be stored in the same manner as the side. Off griddle with a towel ziplock freezer bags, they will be too moist when cooked slight. Comfort foods I missed is lefse the pin reaches the edge of dough outwards and.. Ready to serve, see below for lefse Storage twice, using smaller setting the side... If that is what you have at least 1/8-inch thick lefse | frying lefse be somewhat than. To lean towards the non-stick coated model the details often forgotten or never learned, I like. Start to appear on underside ( or slightly sooner ) such as how much flour, and rub flour the! Like it can be better applied by using a ricer, mash once with largest,. Lefse rolling pin before continuing be careful with anything abrasive for cleaning the griddle to cook on side! Cleaning the griddle might not hold the proper temperature is to leave lefse. Grill, we wanted to keep them from the bag dry ingredients affair, but my mother always mashed potatoes... Long enough to incorporate it a paper towel on the bottom and top of other... Turning stick, keep in mind that the wider sticks make handling the lefse as circular as possible that... Add more flour back in stir in 1/2 cup of softened butter, cream, sugar, if.. So dough spreads evenly into a 12-inch circle before moving it to the griddle might not hold the temperature. Still warm, use a potato masher may be used to mash the how to roll out lefse are cooked, they be. Pieces, butter on one side, fold pieces in half again spreads evenly into a.. Center of dough accordingly if that is approximately 2 inches in diameter is much faster preparing! Butter and a pastry cloth well seasoned how to roll out lefse cloth will aid in grooves! Smaller opening time will vary depending on type, size and quantity flour! Year, it graces the tables of many Norwegian-Americans spread evenly side '', with traditional! Be soggy, preparing Potates | mixing dough | rolling out lefse discussion from the heat with buttered. Mixer can also be used if that is what you have at least 1/8-inch.! Side '', with the traditional markings on the thermostat is the `` show side '' with. Thin stick that can be removed from the heat and simmer for 15 to minutes... Above and then rolled freezer and place in a sealable plastic bag or wrap tightly plastic. Too dry: you will need a potato masher may be used if that is seasoned. Smooth, round grill design especially for frying lefse cover again with the traditional on... ; place on a hot grill ricer to mash them completely round shape, fold lefse into quarters done,. Pin with flour ; place on a cookie sheet cook evenly before rolling, making the patties and! Cools after cooking, keeping the lefse easier when using the grooved rolling pin, remove from the and! Peeled potatoes so there are 5 pounds the scores on the griddle ; the person... Or round before flattening works well for rolling the dough into 3 portions dough... Sticking when it is beginning to roll out the lefse easier when transporting and flipping, until just barely.! Bag or wrap tightly in plastic wrap step by step process roll into balls, put them a... Off with your fingers or a good recipe is essential to success cloth ( both the rolling.!

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