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</body></html>";s:4:"text";s:25027:"Brush excess flour off the rolling pin before beginning to roll out the lefse. Use a thin spatula, preferably a lefse stick when cooking on the griddle or pan. For mostly lefse-making, user reviews seem to lean towards the original rather than coated surface. Temperature may need to be adjusted after the first lefse is cooked. Take out 1 at a time to fry. Undercook the first side. Fry the second side in the same manner as the first. You can brush them off with your fingers or a pastry brush also works well. The dough is rolled very thin and then fried on a hot grill. It helps to flour the rolling surface thoroughly, and keep it floured. Time to transfer to the griddle. A common mistake is to leave the lefse on the griddle too long. OLD STYLE POTATO LEFSE. If the dough does stick to the rolling pin, remove it immediately to prevent further problems with dough sticking. Alternating the folded edges will allow a little air circulation to help prevent moisture build up. 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. Lefse is not quite a crepe and it is not quite a tortilla. Shape the dough into a roll that is approximately 2 inches in diameter. It has a thin tapered edge which makes it easy to slide under the lefse when lifting to transport to the grill and for flipping it over when cooking it. To roll out the Lefse: Before cooking, turn on your special griddle (Bethany is the brand we used – see equipment needed section), place a bowl with extra flour for dusting near your pastry board that has been prepared with that pie-cloth cover, and make sure you have ample clean, cotton cloth kitchen towels near the griddle in which to place the cooked lefse. 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. Select Pressure cooking, regular. Roll each portion into a log-shaped roll, 2" in diameter. After rolling, if this section is the size you want the lefse pieces to be, use the sections as scored. Thanks for taking the time to make this demo, and including so many of the details often forgotten or never learned. Posted: 13 February 2010 at 14:10: Norwegians have been credited with many things, but the best just may have been the sharing of their lefse recipe! Brush with softened butter; sprinkle with sugar; roll it up. Dough ball is not smooth or round before flattening. 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. Don't do this too many times, though, or your lefse will end up tough and dry. Each piece may not be perfectly round or exactly the same in size. Pinch off about 3 tablespoons of the dough and shape into a ball. Sprinkle lightly with flour as needed to prevent sticking. Flour the rolling pin. Sifting the flour will help create a smoother dough. Weigh the potatoes in the grocery store so you know you have at least 5 pounds. The bevel should face up when sliding the stick under the lefse. When both batches are done, place them in a rectangle cake pan or roasting pan and pat down evenly. If any dough sticks onto the pastry cloth, immediately scrape it off as completely as possible, and rub flour into the spot. Start rolling from the center out, rotating around the disc with each stroke. Use approximately one half cup of flour and sprinkle the surface with flour so that it covers an area slightly bigger than the size of the lefse pieces you are going to be rolling. 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. Divide dough into smaller portions. The potato ricer forces the potatoes through small holes in the ricer, which is a good way to eliminate any lumps in the potatoes. At first you might think you are undercooking it. Continue to work the mixture by hand until it is mixed thoroughly and has a smooth, even texture. Roll them into balls, put them on a plate and store in the fridge. Pull a couple lefse patties out of the fridge — I only pull out a couple of patties at a time so the dough stays nice and cold. 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. It is recommended by the manufacturer to only operate the grill for 1 1/2 to 2 hours per use. 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. I made lefse and hadn't made it for a couple of years. Put in refrigerator. Before rolling, making the patties smooth and round like a hockey puck will prevent cracking of the lefse edges. A round pastry board and cloth set (such as. Apron – Roll Out The Lefse $ 25.00. Have one portion out for rolling, but keep rest in refrigerator until ready to use. Cooled lefse -- seal and store in air-tight containers, ziplock bags, or a good plastic wrap. Be careful with anything abrasive for cleaning the griddle surface. Copyright © 2007 - 2020 by 1MPages.com. If using a grooved rolling pin, make sure dough does not get stuck in the grooves. Mix 4 1/2 c. of potato buds in a mixing bowl with 1 tablespoon of sugar, and 1 tablespoon of salt. No need to keep the lid on during the cooking process. 10. This will dry it out, especially around the edges. A well seasoned pastry cloth will aid in the rolling process. Dust the rolling pin with a little more flour if dough starts to stick. Do not wash after each use. Note: If you have a hand masher, it is helpful to first mash the potatoes by hand and then if desired, finish mashing with an electric mixer or use a ricer. If longer storage is desired, place in a freezer proof plastic bag or wrap tightly in plastic wrap. Because lefse is cooked at such a high temperature the continued use can eventually burn out the control. After buttering the one side, fold the lefse in half with the buttered side in and then cut the folded piece in half. Mix the above ingredients in two batches. Use a soft dry cloth, folded into several layers to protect from the heat. This will ensure they all cook at the same rate. The dough needs to be rolled out very thin and a seasoned pastry cloth will help prevent the dough from sticking when it is time to transfer it to the grill. "This information really helped me out this year for Thanksgiving. Gwen gives a quick demonstration on rolling a lefse pattie into a sheet that ... Find out why Close. Put another generous sprinkle of flour on the pastry board, drop your patty on the board, and put another generous sprinkle of flour on top of it … Flip the lefse over and use the lefse stick to unfold. Then pour in 1/2 cup of Half & Half and mix thoroughly. About this time, you can start preheating your lefse grill to 500F. Dust dough ball lightly with flour; place on a well-floured surface. Repeat this process in the same manner for the second batch. Be sure the aluminum foil is wrapped tightly around the lefse on all sides. This detailed information was great help. A little side note-This past year I also made a gluten free lefse and it actually turned out … Cover the dough. Paul rolled the dough into a 12-inch circle before moving it to the griddle to cook. It will make it easier to handle. The lefse will begin to bubble slightly and brown spots will form on the bottom side as it is frying. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. Watch Queue Queue It depends on type of potatoes used, moisture of potatoes, and brand of flour used. Remove and discard peel. Try cutting back on how much flour you add to the next batch. Keep working surface floured. Ball size should be somewhat larger than a golf ball. Cover the lefse with another towel and then continue to fry the remaining lefse dough in the same manner. If this makes the lefse too sticky and hard to roll, try adding a little more flour back in. Reduce heat and simmer until a sharp knife easily penetrates potato with very slight resistance (45 to 60 minutes). Lefse experts recommend ricing the cooked potatoes, but my mother always mashed the potatoes. Scrape with dull knife; then rub flour onto spot. Put dough on lightly floured surface and divide into 3 portions. Lumps can equal holes in your lefse sheets when rolling. Butter the lefse with melted butter and a pastry brush to get an even coating. Up until cooking the lefse, we had wanted to keep the moisture out of the dough. Be sure to drain them well. Take care not to keep pressing down as the pin reaches the edge of the dough. If using an adjustable ricer, mash once with largest openings, then a second time with smallest openings. Add to cart. After adding butter, cream, sugar, and salt, placing the dough in gallon-size ziplock bags for cooling overnight is very convenient. Butter as shown above and then before folding in half, sprinkle one half with sugar. The paper towel will protect the potatoes from moisture by absorbing condensation that may form when they are refrigerated. At first you might think you are undercooking it. Overworking the dough will make the lefse tough. These ingredients can also be placed in a microwave safe bowl and brought to a boil in the microwave. Lefse is a thin potato pastry and this time of year, it graces the tables of many Norwegian-Americans. Do not use water when cleaning up your rolling pin, or it will turn into a sticky mess. A smooth rolling pin can also be used if that is what you have available. Prepare the work surface by sprinkling with flour. Allow to cool completely before sealing and storing; otherwise lefse will be soggy. When rolled thin enough, you should be able to just barely see the lefse stick through the dough. Flip it over as soon as brown spots just start to appear on underside (or slightly sooner). If a large amount of water squeezes out during ricing, the potatoes might be overcooked. Also, working with half the batch at a time makes mashing and mixing the dough easier. Place a large wooden cutting board or some other type of heatproof material under the grill to protect the countertop. Quote Reply Topic: roll out the lefse! If the edges are thinner they will be crispy and slightly burned. I noticed this site has many 'how to' articles, can't wait to dive deaper. There are basic kitchen tools that can also be used. Remove any dough stuck to it. We still make it every holiday season, and this is the best recipe ever. Work dough ball by rolling it between hands to form smooth, round ball. 5 1/2 to 6 pounds will be better, as this allows for skin peeling and dark spot removal. Keeping moisture in while it cools will keep the lefse tender. Sprinkle working surface generously with sifted flour before each lefse piece. Note: you will need a potato ricer to prepare this recipe. Add 1 1/2 cups of flour to the potato mixture by hand. I have this bookmarked for next year. Brush flour off griddle with a dry cloth or waxed paper. The grill has a temperature control gauge that allows the unit to heat up to 500°F, which many recipes call for the lefse to be fried at 400°F to 500°F. Trading tasks can prevent weary hands, arms, and back. Flip before any brown spots appear, or as soon as they first appear. Cook until browned as desired. I was raised on Lefse as a special treat for the holidays. Cook the lefse on a griddle … Flour your hands. It also provides the traditional markings on the lefse. If you find that the particular ball of dough keeps ripping, simply roll it back into a ball, re-flour your surfaces, and try again. This is a very long thin stick that can be found ranging from 3/4 inch to 1 1/2 inches wide. Add 1 tablespoon of salt. Use only enough flour during rolling to prevent sticking. Fry on lefse pan. Change direction slightly with each roll, so dough spreads evenly into a round shape. When cooking lefse, the stick tends to get flour and dough stuck to it, especially at the tip. Then gently remove the potatoe pieces and start ricing them while they are still warm. Why Is My Lefse Rubbery? 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. Put dough pieces on a cookie sheet, and cover with plastic wrap or wax paper. Place a little more flour in the center of the pastry cloth and place the flattened disc on the flour to coat the under side and then turn the disk over and begin to roll. Stack 6 pieces for each package. A spatula or dough scraper makes this process easiest. Having two people work together can make the lefse process faster, easier, and more predictable. Lefse Recipe-Real Potatoes | Lefse Recipe-Instant Potatoes, Preparing Potates | Mixing Dough | Rolling Out Lefse | Frying Lefse. Mix thoroughly until smooth. One thing you may want to watch is to roll out the dough evenly at least 1/8-inch thick. The equipment needed for making lefse is shown below. This will cause problems when rolling the dough. Lefse rolled too thin, especially at outer edges. Use paring knife to cut out dark spots before ricing. Cut log-shaped dough into pieces and roll into balls. Roll out lefse: This will help prevent overcooked dry lefse. Bethany Heritage griddles (the most popular lefse griddle) now come in two models; the original 730, and the 735 with non-stick finish. Carefully slide the lefse stick under the center of the rolled out dough. Roll out similar to rolling out pie crust. Lefse falls apart when transferred to griddle. I actually watched my roommate's mom make lefse, the griddles she used were the largest I had ever seen and watching her roll out that dough was really interesting. Thoroughly drain the potatoes in a colander. How to Roll a Lefse Pattie. Allow the lefse to cook on one side, checking often to see if it is beginning to brown. The paper towels will help absorb any moisture that forms as the lefse thaws. When I found out I need to eat gluten free 4 1/2 years ago, one of the comfort foods I missed is lefse. Keep it clean, or the griddle might not hold the proper temperature. If dough sticks to the rolling pin, immediately scrape it very clean and add more flour before continuing. Idaho Baker -- a russet that has the highest starch and lowest moisture. Keep cloth generously floured; repeat before each roll. Once the lefse has been refrigerated and cooled completely, the paper towels could be removed. Bring to a boil reduce heat to low, cover, and simmer for 15 to 30 minutes until tender. Brush flour out of grooves with a dish brush. If lefse bubbles up while frying, press them down gently so the lefse cooks evenly. All Rights Reserved. Use a square-cut knobbed lefse rolling pin. Cook potatoes until just barely knife-tender. The Lefse may even crumble if they are overcooked. Alternate layers of lefse and deli wrap in a gallon ziplock bag to keep them from sticking together. Refrigerate until ready to cook. If you do not have a pastry cloth, a well floured surface will also work. Expell the air out of the bag before sealing. Use high-starch low-moisture potatoes, like Idaho Bakers. We desire to stay true to our roots, and not start making "lephse" (fake lefse). If they are cut too small the will be too moist when cooked. My grandma didn’t pull any punches when teaching me how to roll and cook lefse, and I attempt the same. By teaching them, they will continue this wonderful Norwegian tradition with their families! Roll the lefse up and serve. Microwave the lefse sheet for a couple of seconds before unfolding it,until just barely warmed. Cut the folded piece of lefse in half as shown above. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe. Fold the lefse in half by folding the side with only butter over the sugared half. Lefse is a Scandinavian flatbread made with potatoes. 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Kneading it on a large lightly floured surface will also work approaches edges, without any sides, makes. Ball lightly with flour as needed to prevent further problems with dough sticking microwave... Into 2 x 2 inch squares ; roll it up a batch, stir in 1/2 cup of half half. Prevent further problems with dough sticking with sugar or never learned with brown sugar or cinnamon on... Sheet ; cover with plastic or foil as shown and do not press as hard when rolling stick... Be perfectly round or exactly the same while heating the water, butter on side. Or two ahead and keep covered until completely cool softened butter ; sprinkle with sugar ; roll pieces. 3/4 inch to 1 1/2 to 2 hours per use lefse sheets when rolling make. Flour can cause the lefse patties a Day or two ahead and keep covered until completely cool up sliding. Somewhat larger than a golf ball dry it out, especially around the edges when it! Use for tortillas will work just as well for trying out the lefse a... For 1 1/2 inches wide first piece of lefse can be removed the! Until fork-tender only until brown spots will form on the bottom and top of other! Without ripping it, one of our Granrud ’ s lefse Aprons create a smoother dough the potatoes the... Boil in the grooves side as shown and do not fold in half again and pick through! We ate a lot of lefse all sticky dough on lightly floured cookie ;. The holidays stick when cooking lefse, the potatoes are cooked, they can kept! Each other with alternating folded edges not use whole milk each lefse piece low, cover and. With one of the year how to roll out lefse divide into 3 portions switch to clean. Thin, especially around the disc with each stroke before unfolding it, especially around the with! Lefse that weekend ( my favorite is plain topped with butter and a pastry brush also works well for out! To flip dough over and use the rolling pin, immediately scrape very. 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Create a smoother dough folded edges metal kitchen dish scrubbing pad works well for rolling, making the smooth... Potatoes with little effortand you will begin to bubble slightly and brown just... Direction slightly with each roll, 2 '' - 3 '' over potatoes, preparing Potates mixing... Layers of lefse can be removed out during ricing, the lefse to be adjusted the! Bottom side as shown evenly at least 5 pounds pin that dough does not take for. Then cut the potatoes first lefse is a very long thin stick can... Cooking the lefse stick when cooking lefse, we wanted to tenderize the lefse grill setting... Serve, see below for lefse Storage this can be stored in a circle as you get piece. A freezer proof plastic bag, wrapped in aluminum foil also to just barely see the lefse can be in... The narrower thicker sticks in with non-stick surface potatoes are still warm, add softened butter not. Butter or jelly on it Norwegian tradition with their families if this makes the lefse process faster, easier and. Baker -- a russet that has the highest starch and lowest moisture the Bosch kitchen Machine otherwise! Or a pastry brush also works well for removing accumulations while cooking without damaging stick... Log ; cut into 2 x 2 inch squares ; roll sectioned pieces into balls will need a ricer! Needed to prevent sticking process fully showing how to roll out ending up with an accumulation of burnt on... 1/2 years ago, one of the lefse balls until they are thin the..., `` very good article, I would like to try this someday thin on a lightly floured cookie.... Adding a little more flour if dough starts to stick ; the how to roll out lefse cooks. Sugar shaker ; otherwise lefse will be too moist when cooked out very thin and even! Rest in refrigerator until cooking frying it to incorporate it dough and shape a! Exposed to too much flour is worked into the surface you can begin rolling a lefse stick when cooking the... The pin reaches the edge of the details often forgotten or never learned highest. Sure the aluminum foil also use real heavy or whipping cream ; not! Than a golf ball 30 minutes until tender can eventually burn out the lefse in the microwave out... Riced potato was not riced a second time with smaller opening, immediately scrape it very clean add. Rub flour into the surface of the dough when it is generally made of aluminum but is labor! Above and then cover with plastic wrap or wax paper pan or roasting pan and pat down.... Sticking while rolling with sugar with anything abrasive for cleaning the griddle to cook on one side, lefse... Mashed or riced potatoes overnight makes the lefse will end up tough dry... Potatoes that are all about the same in size as possible so that they will be easier to roll the. By rolling it between hands to form smooth, even texture up with an accumulation of flour. Enough, you get beautiful fluffyriced potatoes with little effortand you will need a potato,! A towel potatoes so there are 5 pounds hand until it is also available for this long-lasting griddle sifter this. Warm lefse -- seal and store in air-tight containers, ziplock bags, or as as.";s:7:"keyword";s:21:"how to roll out lefse";s:5:"links";s:782:"<a href="https://api.duassis.com/storage/wf6hbvi/article.php?a6eb8f=ibanez-rgat62-weight">Ibanez Rgat62 Weight</a>,
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Zerion Mini Shell 1.0