Potato dinner rolls

bake
Total: 3 hr 5 min. | Active: 45 min.
vegetarian

Whether you’re an experienced baker or a complete beginner: potato rolls are a must-have recipe in your repertoire. Replacing part of the flour with cooked potatoes gives incredibly soft rolls that keep for longer. This is because potato starch absorbs more water than wheat starch, making particularly soft bread that can be kept for longer. They are delicious with both sweet and savoury fillings, and they can be enjoyed for several days after baking: as delicious snacks, cut into cubes, toasted in oil and seasoned with salt and oregano for salad croutons, or cut into slices for mouth-watering French toast or a pudding. The choices are endless and the results are always outstanding.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Potatoes
150 g mealy potatoes, peeled
  salted water
Dough
500 g white flour
2 tsp salt
2 tbsp sugar
1 parcel dry yeast (approx. 7 g)
1  egg
1 ¾ dl milk
50 g butter, cut into pieces, soft
Shape
2 tbsp milk

How it's done

Potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the potatoes, mash until smooth with a fork and leave to cool.

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the potato, egg and half of the milk, mix. Add the remaining milk and butter gradually, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

Divide the dough into 12 portions, shape into balls and place on a baking tray lined with baking paper. Cover and leave to stand at room temperature for approx. 30 mins. Brush the rolls with milk.

To bake

Approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool completely on a rack.

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