Overworking the dough will make the lefse tough. Use a square-cut knobbed lefse rolling pin. Peel 5.5 to 6 pounds potatoes. Form dough into a log; cut into 2 x 2 inch squares; roll sectioned pieces into balls. Stir just until the mixture is well blended. Pat Sandstrom, left, watches Anna Mae Paul roll out the lefse dough. 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. It is also enjoyed with brown sugar or cinnamon sprinkled on it. Lefse is not quite a crepe and it is not quite a tortilla. Cook until browned as desired. Unsalted butter, softened: 1/2 cup (1 stick; 1/4 pound; 8 Tablespoons), Flour, all-purpose, sifted: 4 to 8 cups for dough; plus more for rolling. Dust the rolling pin with a little more flour if dough starts to stick. My lefse, which turns out just like my mother’s did, is about the size of a dinner plate and somewhat thicker. Lefse experts recommend ricing the cooked potatoes, but my mother always mashed the potatoes. Note: you will need a potato ricer to prepare this recipe. Adjust time to 20 minutes. Using a flour sifter makes this quick and easy. Or, it can be rolled up as shown above. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Apron – Roll Out The Lefse $ 25.00. Keep it clean, or the griddle might not hold the proper temperature. Rub plenty of the flour in. If the pastry cloth has oil or grease spots, it should be washed in hot water to rid it of these stain because they can become rancid after a period of time. One Size Fits All, get yours today! The equipment needed for making lefse is shown below. Three rounds that had been frozen and thawed and then rolled. 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. Adjustable ricer used, but riced potato was not riced a second time with smaller opening. Place balls on a cookie sheet; cover with a towel. Use hand to flatten ball into puck shape before starting to roll. Scrape with dull knife; then rub flour onto spot. Prep your cloth (both the rolling mat and the rolling pin) with flour. Use a lefse rolling pin and roll out the lefse balls until they are thin. For mostly lefse-making, user reviews seem to lean towards the original rather than coated surface. Microwave the lefse sheet for a couple of seconds before unfolding it,until just barely warmed. Do not use water when cleaning up your rolling pin, or it will turn into a sticky mess. Roll out similar to rolling out pie crust. Add cold water, 2" - 3" over potatoes, and bring to boil. You will be able to see the lefse stick through the dough when it is thin enough. Reduce flour by 1/4 to 1/2 cup. Place in large pot. It is traditionally served during Thanksgiving and Christmas but can be enjoyed anytime of the year. Add the sifted flour, and mix just long enough to incorporate it. Get the kids involved. Flour the rolling pin. This is important for allowing the starch to process fully. If this makes the lefse too sticky and hard to roll, try adding a little more flour back in. Idaho Baker -- a russet that has the highest starch and lowest moisture. I tried to learn too but it was much harder than I expected. Warm lefse -- While it cools after cooking, keeping the lefse from drying out is important. Mix only until flour is incorporated. If not ready to serve, see below for Lefse Storage. Replacement legs are also available for this long-lasting griddle. Start rolling from the center out, rotating around the disc with each stroke. Keep dough refrigerated until ready to roll out. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Butter the lefse with melted butter and a pastry brush to get an even coating. I noticed this site has many 'how to' articles, can't wait to dive deaper. Many people innocently use a metal scrub pad, steel wool, or fine sandpaper, thinking it will clean the griddle well; all of a sudden they have fine scratches which are permanent and will always increase sticking in those areas. After adding butter, cream, sugar, and salt, placing the dough in gallon-size ziplock bags for cooling overnight is very convenient. Be sure the lefse is completely cooled before storing or it will form condensation once it is packaged and this will cause the lefse to become soggy. Then comes the fun part — roll out the lefse. Let them cool just enough to handle. If it is too big or too small, adjust the scores on the roll of dough accordingly. Roll up each quarter piece for serving. Fry on lefse pan. A potato masher may be used instead of a potato ricer, but is more labor intensive. 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. Once the flour is worked into the surface you can begin rolling a piece out. Pinch off about 3 tablespoons of the dough and shape into a ball. Weigh the potatoes in the grocery store so you know you have at least 5 pounds. If using an adjustable ricer, mash once with largest openings, then a second time with smallest openings.
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